It’s handy to have a basic frosting for every occasion and this Crusting Cream Cheese Frosting is a decorator favorite. It holds it’s shape perfectly to show of ornate designs. It smooths easily for a finish as crisp as fondant and is sturdy enough to weather warmer temperatures. And the flavor! Yum!
This week I’ll be posting three of my best frosting recipes, a basic frosting for every occasion. Today’s topic: Perfect Crusting Cream Cheese Frosting. This frosting is made for decorating. I’m always getting ornate and impractical ideas, usually in the middle of the night, of desserts/designs I’d like to try and make. The fun part is trying to figure out what I can make look good with the limited skills and materials I have. I can’t make a buttercream rose. I don’t know how to get razor-sharp corners on my cakes. And I can’t even fathom some of the gorgeous hand-painting of the true sugar arts professionals. I just need to make a pretty good, pretty smooth cake to try out my newest decorating idea on. Something that is easy to pipe, has just the right consistency and is absolutely foolproof. This crusting cream cheese frosting does just that.
Why Crusting Cream Cheese Frosting > Fondant
I’m not good with fondant. I’m not good at using it and I’m not good at eating it. It’s gummy, it’s bland and I also think it’s sort of cheating. No one eats it, right? Your cake looks nice and smooth but you’ve had to cover it with something basically inedible to get it that way. I want something that looks and tastes delicious. But I also want everything to look smooth and precise and, if possible, extremely perfect. The only way for me to get a nice smooth cake with buttercream is to make one that crusts.
To Crust or Not to Crust?
A crusting buttercream will set up, or cure about 15 minutes after you pipe it out. This dry-to-the-touch outer layer makes it possible use this technique for a perfectly smooth cake. It also allows you to pipe ornate decorations that will stay exactly where you put them. Any crusting buttercream has these advantages. I love to use a crusting cream cheese frosting for these types of cake because I think it’s more forgiving. It has a nice white appearance that takes food coloring well. Ever try to make baby pink frosting with a buttercream and end up with something that looks more like a salmon or peach? Well I have and it made me real sad.
Crusting Cream Cheese Frosting Is Never Wrong.
It’s heaven with red velvet cupcakes or sandwiched between two red velvet cookies. But it also pairs well with so many other flavors and fillings like blueberry, almond, or chocolate. It was outstanding with a negroni-inspired blood orange cake. Add a little molasses and make this Pumpkin Cake with Molasses Cream Cheese Frosting. I’ve never used this frosting and thought later, “I wish I had just used a regular buttercream.” I’m pretty sure cream cheese makes everything taste better. Whenever I’m at a party and I complement the hostess on a dish and ask for the recipe. When they say “Oh you don’t want to know what’s in there!” you make them tell you anyway. And it’s always cream cheese. Lots of cream cheese.
Over the years I’ve adapted this fine recipe by upping the salt and extracts, simplifying the method and skipping some of the measuring. Like the Best Fluffy Vanilla Buttercream and Rich Chocolate-Almond Buttercream, for this crusting cream cheese frosting you just cream the butter, cream cheese and shortening for awhile. Then dump in everything else and beat the heck out of it.
Some tips:
- You really do have to use fully room temperature cream cheese. I don’t worry about this as much with butter but if your cream cheese is too cold you will end up with unappetizing little blobs of cream cheese lurking in every bite.
- If you’re super-concerned about super-white frosting you can also switch out the regular vanilla extract in this recipe for some clear imitation vanilla extract.
- Actually beat it for at least four minutes. That’s just the kind of direction I would read, get impatient after two minutes and say, “Meh. That’s probably good enough.” But unfortunately the magic happens between minutes 2 and 4. Wait for it.
- Always make sure that your frosting is warmer than your cake or cupcakes. Put the it/them in the fridge for a bit (or make it a week ahead and freeze it!) then frost with the room temperature frosting. It will be so easy to get it just how you want it.
- If you’re making a cake, fill the layers then put on a crumb coat. Put the whole thing in the fridge for 15 minutes. You will be amazed at how much nicer the end result is when you’re working on a nice firm foundation.
- An offset spatula and a nice big piping tip (like a 1M tip
) are really all you need to make a beautiful cake. Use the spatula to straighten and level the top and sides then pipe wide rosettes on the top and you’re done!
Happy baking! This Perfect Crusting Cream Cheese Frosting makes me happier than any other frosting ever. If you try it, please comment below and let me know what you think. If you’re looking for another great basic frosting, check out the links below. XO.
) are really all you need to make a beautiful cake. Use the spatula to straighten and level the top and sides then pipe wide rosettes on the top and you’re done!More Yummy Bakers Brigade Frostings:
- Molasses Cream Cheese Frosting
- Rich Chocolate-Almond Buttercream
- Best Fluffy Vanilla Buttercream
- Strawberry Buttercream Frosting
- Matcha Marshmallow Frosting
- Earl Grey-Lavender Buttercream Frosting
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
cupcakes
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- 1 stick butter softened
- 8 ounces cream cheese softened
- 1/4 cup shortening
- 2 teaspoons vanilla extract
- almost 2 pounds confectioner's sugar
- 1/2 teaspoon salt
Ingredients
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- Cream the butter, cream cheese and shortening on medium speed until it's creamy, about a minute.
- Add the the rest of the ingredients beat slowly until combined and then beat the heck out of it for 4-6 minutes until it's fluffy and smooth. You may want to scrape the bowl down halfway through.
- Scoop into a ziplock, either with a tip or with the corner of the bag snipped, and get piping.
- This will keep for about a week in the fridge and for about three months in the freezer. Just let it come to room temperature and fluff it up again in your mixer before you use it.
I wonder if I’m alone here, but I read the “fill the layers then put on a crumb coat” direction on this one and the other frosting one, and I made crinkle-brow. I think I *kind of* understand: bottom layer goes on the bottom, then slop some frosting in there, then the next layer — and “filling the layer” probably involves spackling that space between them. But what is this “crumb coat” business? Should I whack off a hunk of cake, crumble it up, and then throw fist-fulls of crumbs onto the side where I’ve just frosting-spackled? How do I… um… do that?
Crumb coating is putting a first layer of frosting on to contain any crumbs. Chill the cake, then put a final perfect frosting on.
Howdy! There’s a tutorial here: https://www.youtube.com/watch?v=YkojXCWh3zw
The crumb coat is a very thin layer of frosting that you put on the cake to trap all the unsightly crumbs. Then you pop it in the refrigerator or just let it set a little and when you go back and add more frosting you won’t have any of the crumbs visible. Especially important if you have a dark cake and a light frosting. Good question, I’ve added a clickable link to the tutorial in the recipes 🙂
How do you create those petal shapes that are in a couple of your photos?
Check out this tutorial: https://www.youtube.com/watch?v=WASVWn4nN6w
I use smaller blobs and the end of my offset spatula to flatten them out. You can also use the end of a small spoon. Just use a glass or bowl to make a light impression on the top of you cake so you can keep your circles nice and round. It’s super easy.
Can this frosting be used to make a rosette cake?
Sorry about the delayed reply Brandi. Absolutely! If you look through the post you’ll see a light blue and white cake where the white tier is rosettes, that’s made with this frosting.
Do you know how many cupcakes this will frost with a 1M tip?
Sorry for the delayed response! This will frost 2-3 dozen cupcakes with a 1M tip 🙂
how many cups does this recipe make?
Hi Christian :). This makes 2-2-1/2 cups, depending on how fluffy you beat it. It is enough to frost about 24 cupcakes or fill and frost two 8-inch cake layers.
Thank you so much!
Hey Jane! So even though you don’t pipe BC roses do you know if this frosting will work for roses? Sometimes cream cheese takes the structure out idthe BC and won’t pipe flowers well. I need a good cream cheese frosting for an apple cake but I’d like to use the same frosting for the piping, filling and final coat.
Thanks for sharing!
Hi Paula 🙂 Yes, this will absolutely pipe roses. It’s a great decorator frosting in my experience. I’ve used it for 1M rosettes, basket weave, etc. It keeps its shape very well. Good luck and let me know if it works for you <3
Cake size you said, use a 8 inch pan. What should the height of the pans be? 3 inch or 2 inch? Thank you, the recipe sounds delicious. … Becky
Hi Becky! Which cake recipe will you use? If you’re making a boxed mix, 2 inch high cake pans will be just fine for two 8 inch layers. This frosting really is delicious 🙂
I want to try this on Valentine cookies. Any thoughts about using this for cookies?
Hi Linda :). I think this would be yummy on valentine cookies. Maybe some red velvet roll-outs shaped like hearts? You could make sandwich cookies! I would definitely decorate sugar cookies with this frosting. They won’t dry hard and shiny like royal icing so I wouldn’t plan on stacking them on top of one another. But since the frosting does crust (become dry to the touch) they will be a lot tidier to eat than a non-Crusting Cream Cheese Frosting or a traditional buttercream. Hope that answers your question!
I’m making my first wedding cake this week. YIKES! It will be 4 tier. Bottom will be 12 “Red Velvet, next will be 10” Chocolate, next 8” Yellow and a 6” white for the top that the couple will freeze. Because of the Red Velvet I want to use Cream Cheese, and of course it will be yummy with the other 3 flavors too! My question is….. How do you think this will stand up to an outside Georgia wedding? Temp is expected to be 70 degrees. No decorating, it will be a rustic look where you lay your spatula against the cake and turn the stand creating a swirl all the way around. I look forward to hearing back from you.
Hi Kiesha :). First off, I’m pretty jealous that it’s going to 70 where you are this weekend. Second, yay! Your first wedding cake! This frosting holds up very well but if you know it’s going to be sitting out and it’s going to be on the warm side, make sure your icing is stiff enough. If you have a scale I would recommend weighing out 1 3/4 lbs of powdered sugar to start then add more if you need to. Have all of your ingredients fully room temperature (not just softened) so that the frosting is very workable even if it’s on the stiff side. My only other tip is to fill the layers and crumb coat them then put them in the fridge for a few hours so everything has a chance to really set up before you ice the outside. Good luck and let me know how it turns out!
Could you post a decorator’s buttercream icing recipe that dries firm enough so I can stack cookies. One that does not leave a greasy feel on the tongue. Thank you.
Hi Jeannie, I don’t have a recipe on the blog for that specific thing. I usually use royal icing or Betty Crocker cookie icing to decorate my sugar cookies. This recipe uses meringue powder like RI but is otherwise a buttercream: http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe09
If you try it, let me know how it turns out!
Hello, I’m making my first wedding cake for this Friday. Making a chocolate brownie cake, so of course I have to have cream cheese! Thanks for the recipe. We live where the temperatures reach 75 – 80. I read what you wrote on Kiesha’s note about making the recipe so that it’s pretty stiff but workable. That’s so much for all these tips!
Has anyone used this recipe under fondant? I’m making a cake for a birthday and he wants fondant even though I advised against. I read that crusting cream cheese frosting will work with fondant and found this recipe. Just wanted to know it it will work. Thanks.
Thanks so much for the cream cheese buttercream frosting recipe. I will be making 2 dozen various Sesame Street character cupcakes for my great grandsons birthday. I will be piping hair on each with tip #233. Will this work with your recipe?
Can I use this gorgeous buttercream to fill my stacked cakes as well? Will it hold up?
This will absolutely hold up for filling cakes. It’s a really versatile and flavorful buttercream. I just love it.
May I ask does this leave a greasy mouth feel due to the shortening? I’m making my daughter’s engagement cake today and tomorrow and I’m nervous as heck. EVERYTHING has to be perfect.
Thank you so much for sharing your knowledge.
Have a great one!
Hi Kay ❤️ No greasy mouth feel! It’s such a small amount, you don’t really taste it. It just allows the frosting to “crust”. Happy baking! Don’t be nervous, the gluten can sense fear
Lol Love this response! Jane, you are so funny. Thanks SO much for this recipe! I really dislike the cloyingly sweet taste of regular buttercream, and I can’t wait to try this. Cream cheese makes everything better.
Hi Jane
Can I use this frosting under fondant? Making a 3 tiered carrot wedding cake.
The cake will stand for about 14 hours.
Thanks
Absolutely! Should be very sturdy. Sounds yummy ❤️
Thanks to much for the speedy reply.
I haven’t baked for some time and did not keep up to date with new techniques but now that I have retired I have hauled out the sugar craft box.
I love your website.
Regards
This looks like a fantastic cream cheese recipe, but I actually love that old Crisco frosting and the residual “greasy” tongue effect. Is it okay to flip the butter and the Crisco measurements in the recipe or maybe not use butter and only use Crisco and cream cheese? I’m making pumpkin spice cupcakes and I want the frosting to taste like cream cheese (a bit) but also have that old-fashioned heavy taste as well.
Hi Kyllandra! Yes, all crisco will work. I say go for it if you like the flavor <3
What about meringue powder added to it. I got some by but have never used it. I’m in Florida as it’s gonna be out side.
I have never tried that Camille! If you do, let me know how it goes!
Can I use all butter and eliminate the vegetable shortening?
You absolutely can Joan! The shortening allows the frosting to “crust” meaning it will hold its shape well and be dry to the touch even in warmer conditions. But the taste and texture will be the same if you omit it. XO!
Do you think it would hold up to edible food grade paint? Looking to use on a lemon fudge bar and paint a springtime flower scene but may use a knife paint technique if water color type scene would work.
Thx.
I think it would hold up! Please let me know how it goes ❤️
I’m going to try making flowers for my mom’s birthday cake, can I put royal icing flowers on this cream cheese icing or should I make buttercream ones? Also, I want to make the cake a day or two in advance, does this icing need to be refrigerated or stored at room temp? Thanks
Hi Kelly! This should definitely be refrigerated until the day you are serving it. I think royal icing flowers would work just fine, you should put them in the cake the day you serve to avoid moisture migration, color bleeding, and condensation from refrigeration. Let me know how it goes!
Can I make a 3 layer wedding cake completely decorated with this icing and freeze it for a month?
Hi Jane,
So excited to try this recipe. How far in advance can I make this frosting? Im worried about it crusting after I make it not being able to use it to frost. I usually make my frostings in advance and pull them out of the fridge 15-20 minutes before I start frosting, but I’m not sure that will work with this recipe.
Thanks for the help !
Monica 🙂
You can make this several days ahead, no problem! It’s the exposure to air that allows it to crust so just keep it well covered until ready to use 🙂
I am definitely going to try this! I’m making a 3 tier round 6” cake and I’m not a fan of how sweet traditional buttercream is. I made a batch of cream cheese frosting but while using it as the filling between the layers and as the crumb coat, it seems really thin. I have it in the fridge and I’m hoping it will firm up more. I think I’m going to use your recipe for the final layer on it
Is it possible to turn this into crusting lemon flavored cream cheese frosting without adding lemon zest? I don’t like the little bits of zest that show. Would adding lemon curd work without changing the consistency of it?
You could try the lemon emulsion from Lorann Oils. It’s like an extract but I prefer the flavor. Good luck!
This is exactly the recipe I was hoping to find! I have been asked to make red velvet cupcakes for a wedding next month during the heat of summer, so a crusting cream cheese buttercream is an absolute necessity. I made the recipe today as a trial run, and it’s just perfect! Thank you, thank you
You’re welcome, that makes me so happy! I’m not a technically great baker so having foolproof recipes really helps my confidence 🙂