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Discussion Forum

Topic: Kathy F's Cream Cheese Icing
bunnywoman 06/06/2009 10:10 AM


1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Mix on low speed for a couple of minutes.

Bunny's Notes:
This makes a very stiff consistency with which you can make roses out of. For frosting a cake I added about 1/4 c. of water to it and see what consistency I got. Please note: if it is hot and humid outside I have to adjust the liquid amounts down. Any cream cheese frosting needs refrigeration. This recipe tastes wonderful!!!!!! This is great on a carrot cake or a spice cake.
cheatize 06/06/2009 1:01 PM
Thanks! I didn't think I'd have much luck finding it on my own.
bunnywoman 06/06/2009 3:14 PM
No problem. Always here to help if I can.

amlyons 06/16/2009 3:17 PM
Thank you for the recipe! Would you happen to know what the yield for this recipe is?
dead goose 03/06/2010 9:57 PM
joypam 03/07/2010 8:06 AM
thanks for this recipe BW, how long does a cream cheese icing last in the ref?
bunnywoman 03/07/2010 8:41 AM
2 weeks

I also look at the expiration date of the cream cheese. I try and get one that is the furthest date out possible.
joypam 03/07/2010 4:50 PM
Thanks, you've always been helpful to everybody!!!
joypam 03/07/2010 10:41 PM
Btw, since it's stiff consistency will it hold a sunflower design for the sides of the cake?
Peachygirl1 03/08/2010 6:49 PM
Bunnywoman....does this icing crust?
bunnywoman 03/08/2010 7:18 PM
It does for me.
Peachygirl1 03/08/2010 7:56 PM
lol.....thanks Bunnywoman.
preetscake 03/10/2010 7:49 AM
Thanks BW....
What cake flavors and fillings go well with cream cheese icing? I'm just curious what you guys use it for. For some reason I always think that it's good only for carrot cakes.
bunnywoman 03/10/2010 5:36 PM
Carrot, spice, lemon, and pumpkin is what I have used it on before.
thecakediva40 03/11/2010 10:24 PM
BW this sounds like a good recipe, but isn't this a lot of sugar? Can you cut down on the sugar and still get the same taste and results? Am I correct in saying this is about 12 1/2 cups of sugar?
bunnywoman 03/12/2010 8:47 AM
It has allot of sugar because it has allot of cream cheese in it as well. The sugar acts as a binder or the stability behind the recipe. Cream cheese icing is soft in nature. If you cut back on the sugar the icing will be very, very soft.
Bobbi 03/12/2010 10:43 AM
I use high ratio instead of Crisco in my icings. Will using high ratio effect the outcome of the cream cheese icing?
Barbara1212 11/15/2010 6:04 PM
Bunnywoman or someone who has made this icing.......................Can you tell me how much this recipe makes?

cakecrazy25 12/13/2010 11:46 AM
I was thinking of making this icing. Can anyone tell me the yield??
Thanks so much.
bunnywoman 12/13/2010 2:20 PM
5 pounds