Hi all! Today I want to share with you the best crusting cream cheese icing I have tried. Credit goes to the very talented Kathy Finholt of Kathy’s Kakes. She has been kind enough to freely share this recipe over the years. (But if you pass it along, please give her proper credit.)
- 1 cup butter
- 1/2 cup shortening (hi ratio is best)
- 16 oz. cream cheese
- 3 lbs powdered sugar
- 1 TBSP. vanilla
- 1/2 tsp. salt
Mix on low speed for a couple of minutes. This makes a fairly stiff icing if you use 3-1/2 lb powdered sugar, a softer one you if use 3 lbs of powdered sugar. Freezes well.
** This is a crusting icing, but please note that all cream cheese icings are softer and less durable than American buttercream. I do not recommend using it under fondant, or for any other purposes where a sturdy icing is needed.
Let me know if you try it!