Decorator Cream Cheese Frosting Recipes

BUTTERCREAM CREAM CHEESE DECORATOR FROSTING

Steps:

• Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
• If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.

DECORATOR'S CREAM CHEESE FROSTING

Steps:

• Beat together butter and cream cheese until super smooth and creamy.
• Add salt, powdered sugar, vanilla and cream cheese emulsion if using. Mix until combined.
• Add a tablespoon of milk and continue to mix for at least 2 minutes. Adjust final consistency with more milk or powdered sugar.
• Spread or pipe immediately or store in the refrigerator in an airtight container.

DECORATOR CREAM CHEESE FROSTING

Steps:

• Let cream cheese stand until room temperature.
• In large bowl whip cream cheese until soft; add sugar gradually until fully incorporated. Scrape down sides of bowl and add milk. Mixture will have the consistency of thick cream.
• Add pudding, mix well and let stand for 5 minutes.

DECORATOR'S BUTTERCREAM ICING

Steps:

• 1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
• 2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
• Storage: Store the icing in an airtight container and freeze for up to 3 months.
• Yield: 2 1/2 quarts (2.37 L)
• MASTER CHEF'S HINT
• Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

DECORATOR FROSTING

Steps:

• In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

DECORATOR FROSTING I

Steps:

• Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

PROFESSIONAL CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• In a large bowl (or KA Mixer) cream together shortening and butter.
• Stop and scrape down, start again till creamy.
• Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
• Add vanilla extract and blend.
• Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
• You may add salt if you need to.
• Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
• Also you may have to chill frosting after completed.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.