Crusting Cream Cheese Frosting recipes

Crusting Cream Cheese Frosting
from theflavorblender


Ingredients

• ½ cup (125g)  veg­etable short­en­ing softened
• 1.25 lb (567.5g) cream cheese, soft­ened
• 4 oz (113g) softened butter
• 1 tbsp vanilla extract
• 3 lbs (1360.76g) sifted confectioners sugar
• 1 tea­spoon salt
• 1 tbsp Lime/Lemon Juice

Instructions

Beat the but­ter, short­en­ing, cream cheese, lemon juice and salt till they are creamed well.

Mix in the vanilla.

Gradually add confectioners sugar a little at a time while the mixer is on low. Once all the Icing sugar is added and mixed - increase the speed to medium till the mix is smooth and fluffy.

For a fluffier consistency you can add less sugar, and for a stiffer frosting add more confectioners sugar.

Crusting Cream Cheese Icing/Frosting
from food.com

 

Ingredients:

• 227 grams butter, softened
•  113 grams vegetable shortening
• 453.59 grams cream cheese, softened
• 1 tablespoon clear vanilla extract
• 1587.57grams sifted confectioners' sugar
• ¹⁄₂ teaspoon salt

Instructions
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 whiter icing, try to use butter without dyes available at most health food stores. 
This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead. 
If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best) smooth it with the non-printed side of a Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your spatual 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. Don't let it set too much tho then it will be difficult to smooth it.
This recipe will ice, fill and decorate an 8" double layer cake with icing left over.

Crusting Cream Cheese Icing

From Cakecentral

Ingredients

• 1 cup butter (250g), softened
• 1/2 cup (125g) solid vegetable shortening
• 1 pound (2 (8 ounce) blocks) cream cheese, softened
• 1 tablespoon clear vanilla extract
• 3 1/2 pounds(1587.56g) sifted confectioner’s sugar
• 1/2 teaspoon salt

Instructions

1. 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 whiter icing, try to use butter without dyes available at most health food stores.
2. This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
3. If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.

Crusting Buttercream: How to Make Buttercream That Sets Firm
from Craftsy

Ingredients:

• 907.18gms (2 pounds) sifted icing sugar
• 113.4gms unsalted butter, softened and cut into ½-inch cubes
• 307.5gms solid vegetable shortening
• 1 ½ tablespoons vanilla extract
• ⅛ to ½ cup whole milk (to desired consistency)

Instructions

In the bowl of an electric mixer, cream the butter, shortening and vanilla extract until smooth, 3 to 5 minutes on medium speed. Stop the mixer.
Add about ¼ of the confectioners’ sugar. You need to add this gradually, or you might have a sugary snowstorm in your kitchen when you start to mix.
Mix on low speed until incorporated. Pause to scrape the sides of the bowl down with a rubber spatula and add another ¼ of the confectioners’ sugar. Continue mixing and pausing down to scrape the sides of the bowl and add more confectioners’ sugar until you’ve added it all. This mixture will likely be quite thick.
Add ⅛ cup of the milk and mix at low speed until incorporated. At this point, it’s up to you whether or not you’d like to add more–it’s a matter of your preference for the consistency.
Ice your cake. Try to apply the icing as smoothly as possible.
Let set for 20-30 minutes to form a “crust”.
If you’d like a flat surface on your cake, once it has crusted, you can use a square of un-patterned paper towel (or, if you don’t have that, a sheet of clean, white paper or parchment paper will do). Lay the paper on the area of the cake you want smoothed and using your hand, a spatula, a fondant smoother or even a clean and unused credit card, smooth the icing.
Once smoothed, decorate in any way you’d like!