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What’s your best cream cheese frosting that will stand up in humid conditions? Preferably a crusting recipe.

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So simple:

8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 1/2 lb. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar. If you need it stiffer, add more PS. If you need it thinner for crumb coating you can add milk a little at a time until it reaches the consistency you need.

I use this recipe a lot under fondant, and for decorating cakes. Once it crusts you can smooth it with a Viva paper towel just like regular buttercream.
Thanks so mch Eileen.
i have a question can this recipe of frosting be colored.because what I've being using its cream cheese and wip cream and if i colored it tent to be lose.please any healp will be appresiate sorry about my spelling.
Thanks for posting this recipe Eileen! I used it tonight on cake, it was really good!

Hi Eileen,
I am also looking for a cream cheese receipe and I will try this one. 

Can I use it as a filling between cakes?  And you can use it under fondant and then cover it?  It shouldn't be a problem?

 

What about putting it in the fridge? OR can i leave it out covered in fondant without any issues?



Eileen S said:
So simple:

8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 1/2 lb. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar. If you need it stiffer, add more PS. If you need it thinner for crumb coating you can add milk a little at a time until it reaches the consistency you need.

I use this recipe a lot under fondant, and for decorating cakes. Once it crusts you can smooth it with a Viva paper towel just like regular buttercream.
Can this be used as a filling?

Claudia - absolutely.  It's thick like a frosting, though. 

Elleen, can I use this recipe for a wedding cake??? The bride want on her cake cover only with cream cheese.  Can I smooth this one with viva towel??? I not too crusty???

Eileen S said:

So simple:

8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 1/2 lb. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar. If you need it stiffer, add more PS. If you need it thinner for crumb coating you can add milk a little at a time until it reaches the consistency you need.

I use this recipe a lot under fondant, and for decorating cakes. Once it crusts you can smooth it with a Viva paper towel just like regular buttercream.

Migdalia - I've smoothed it with a paper towel. It does crust, but shouldn't crack - of course that can depend on the weather where you are and the brand of cream cheese you use.

Thanks Eileen!!!

Hi everyone,

I use this recipe for cream cheese filling and I love it.  I had some questions:

1.  Will this frosting hold up on a cupcake?  Or will it melt down?

2.  Once I make the frosting it is yellowish, is it possible to color it with GEL colours?  Just wondering if you have tried it and does it change the taste, or anything that I should be aware of?

Much appreciated!

Meera - I ice cupcakes with it all the time.  In fact, these cupcakes have that frosting on them:

http://www.cakeswebake.com/photo/cupcake-contest-427?context=user

I have colored the frosting, and you might get a darker result because you aren't starting with a white, white frosting, so do a little at a time.  It takes green really well, but pinks and reds may look more orange.

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