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Topic Title: Kathy F's Cream Cheese Icing
Created On Saturday June 06, 2009 10:10 AM
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bunnywoman
Posts: 13735
Posted: Saturday June 06, 2009 10:10 AM


KATHY F's CREAM CHEESE ICING

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.
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cheatize
Posts: 428
Posted: Saturday June 06, 2009 1:01 PM

Thanks! I didn't think I'd have much luck finding it on my own.
 
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bunnywoman
Posts: 13735
Posted: Saturday June 06, 2009 3:14 PM

No problem. Always here to help if I can.

Bunny
 
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amlyons
Posts: 100
Posted: Tuesday June 16, 2009 3:17 PM

Thank you for the recipe! Would you happen to know what the yield for this recipe is?
 
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dead goose
Posts: 444
Posted: Saturday March 06, 2010 9:57 PM

bump
 
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joypam
Posts: 139
Posted: Sunday March 07, 2010 8:06 AM

thanks for this recipe BW, how long does a cream cheese icing last in the ref?
 
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bunnywoman
Posts: 13735
Posted: Sunday March 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.
 
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joypam
Posts: 139
Posted: Sunday March 07, 2010 4:50 PM

Thanks, you've always been helpful to everybody!!!
 
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joypam
Posts: 139
Posted: Sunday March 07, 2010 10:41 PM

Btw, since it's stiff consistency will it hold a sunflower design for the sides of the cake?
 
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Peachygirl1
Posts: 2290
Posted: Monday March 08, 2010 6:49 PM
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Bunnywoman....does this icing crust?
 
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bunnywoman
Posts: 13735
Posted: Monday March 08, 2010 7:18 PM

It does for me.
 
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Peachygirl1
Posts: 2290
Posted: Monday March 08, 2010 7:56 PM
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lol.....thanks Bunnywoman.
 
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preetscake
Posts: 4239
Posted: Wednesday March 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.
 
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bunnywoman
Posts: 13735
Posted: Wednesday March 10, 2010 5:36 PM

Carrot, spice, lemon, and pumpkin is what I have used it on before.
 
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thecakediva40
Posts: 861
Posted: Thursday March 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?
 
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bunnywoman
Posts: 13735
Posted: Friday March 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.
 
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Bobbi
Posts: 181
Posted: Friday March 12, 2010 10:43 AM

Bunny,
I use high ratio instead of Crisco in my icings. Will using high ratio effect the outcome of the cream cheese icing?
Thanks,
Bobbi
 
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Barbara1212
Posts: 360
Posted: Monday November 15, 2010 6:04 PM

Bunnywoman or someone who has made this icing.......................Can you tell me how much this recipe makes?

Thanks!
 
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cakecrazy25
Posts: 738
Posted: Monday December 13, 2010 11:46 AM

I was thinking of making this icing. Can anyone tell me the yield??
Thanks so much.
cc25
 
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bunnywoman
Posts: 13735
Posted: Monday December 13, 2010 2:20 PM

5 pounds
 
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