Buttercream Cream Cheese Decorator Frosting

Buttercream Cream Cheese Decorator Frosting created by Mommy of Five

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:
5mins
Serves:
Yields:
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ingredients

directions

  • 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.
  • 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.
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@Mommy of Five
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@Mommy of Five
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"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!"

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  1. Gami7218
    I was wondering why all the different extracts? Don't they work against each other? Why not just Vanilla? Please advise, as I'm lost on the logic. Thank you Gami
  2. Gami7218
    I was wondering why all the different extracts? Don't they work against each other? Why not just Vanilla? Please advise, as I'm lost on the logic. Thank you Gami
  3. Karen K.
    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.
  4. 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.
  5. 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.
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