Crusting Cream Cheese Frosting

1 cup butter, unsalted
1/2 cup shortening
1 lb. cream cheese
1 tbsp. vanilla*
3 1/2 lbs. confectioner’s sugar*
1/2 tsp. salt
Cream butter, shortening, cream cheese and extracts. Gradually add confectioner’s sugar and salt. Beat on low speed until nice and creamy.

If you want a very smooth cake, let the cake set for 15 minutes after icing (longer for a thinner icing.) Then using your spatula or fondant smoothing tool, smooth it with the non-printed side of a Viva paper  towel. To do this, take your paper towel and lay it on top of your icing (after it crusts) and lightly rub over the paper towel with your spatula or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn’t let it “crust” long enough. Stick it in the fridge for 20 minutes or so to let it “crust”, then try again.

Note: Don’t let it set too much though or it will be difficult to smooth.

*Use clear vanilla extract instead of regular vanilla. The clear vanilla will keep the frosting more of a white color.

*Use only 3 lbs. confectioner’s sugar for a thinner consistency.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: