Buttercream Cream Cheese Decorator Frosting

Mommy of Five's Note:

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!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 6.0 cups ap ...

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup Crisco shortening (preferably butter flavored)
• 1/2 teaspoon coconut flavoring
• 1/2 teaspoon lemon extract
• 1/2 teaspoon butter flavoring
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 -4 tablespoons milk
• 2 lbs powdered sugar

Directions:

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.

Reviews

[Ashleybakes]

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.

[Tanya Pants]

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.

[AriMad]

Hello, I saw you mention in another recipe review that you have a recipe for a copycat entenmann's chocolate fudge frosting. would you please post this recipe? I've been looking everywhere for one.