Crusting Cream Cheese Frosting
I use this cream cheese frosting as a crumb coat under regular Cream Cheese Frosting. The addition of shortening creates a frosting that hardens just enough to allow the finishing layer of Cream Cheese frosting, or any buttercream recipe of your choices, to spread easily.
This recipe makes enough to crumb coat an 8 or 9-inch cake, 2-6 layers high. Tip: Any leftover Crusting Cream Cheese Frosting can be stirred into your regular cream cheese frosting if desired for frosting the cake.
This recipe makes enough to crumb coat an 8 or 9-inch cake, 2-6 layers high. Tip: Any leftover Crusting Cream Cheese Frosting can be stirred into your regular cream cheese frosting if desired for frosting the cake.
Recipe type: Frosting
Prep time:
Total time:
Recipe Notes
Method: Electric Mixer or By Hand Storage: Refrigerate
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Crusting Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening, room temperature
- 1 teaspoon pure vanilla extract
- 4 cups confectioners’ (powdered) sugar
Instructions
- In a medium mixing bowl, combine cream cheese, butter, shortening, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too thick, add 1 to 2 tablespoons of milk to make the desired consistency.
- Cover and refrigerate until ready to serve. If using frosting as a crumb coat, use an offset spatula to spread a thin layer of frosting over entire cake. Refrigerate cake at 30 to 60 minutes to allow the crumb coat to slightly harden before applying a finishing coat of frosting.