Buttercream Cream Cheese Decorator Frosting

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!

• Ready In: 5 mins
• Serves: 1
• Yields: 6 cups approximately

Ingredients

• 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.