Buttercream Cream Cheese Decorator Frosting

Total Time
Prep 5 mins
Cook 0 mins

This is a recipe that I created because I decorate a-lot of cakes and cupcakes. This works well for decorating, and it has lots of flavor. I let whatever I decorate set uncovered for several hours for the frosting to firm up and then I cover it loosely until time to transport or eat. The only problem I seem to have with this frosting is making sure I get enough for my cakes or cupcakes before the kids or my husband hits the bowl!

Ingredients Nutrition


  1. Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
  2. If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.


Most Helpful

This icing is scrumptious (I made it but omitted the coconut flavoring as my kids aren't big coconut fans) However, I don't know if I'd call it 'decorator' frosting. It is very hard to pipe with-just for laying out on the cake it is workable, but it melts quickly with the warmth of your hands when you actually try to decorate with it. I made it work for my cake (a cornered cake with piped shell border, lettering, & squiggles) however I wouldn't try to do the same again-I had to keep putting my icing bag in the 'frige to cool down during the process. Very yummy, almost too sweet (I added a 1/2 t. of finely powdered salt to cut it) but not best for elaborate decorating.

Ashleybakes February 26, 2009

Thank you! I needed a cream cheese icing that is stable enough to decorate a cake nicely and not just droop down the sides. This is perfect.

Karen K. September 26, 2015

Yum! I just used the vanilla, lemon, and almond extract (I tripled the lemon amount). Then I added about 1/8 of a cup of raspberry jam (I pressed the seeds out through a sieve). Tasty, light frosting with a hint of pink. This recipe made enough frosting for 2 nine inch lemon cakes and PLENTY left over, which I froze (hoping that works out...). No fancy piping or decorating, just a filling layer and frosting the outside.

Tanya Pants June 13, 2010

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