Cream Cheese Frosting

1 + 1/3 cup veg shortening
16 oz cream cheese softened at room temp (2 8oz blocks)
3 tsp clear vanilla extract
3 tsp clear butter extract
2 tsp clear almond extract or creme bouquet
(or you can use 1 tsp of both – yum)
3 tbs meringue powder
1/3 tsp fine popcorn salt (or reg salt)

3 – 3.5 lbs powdered sugar

1/4c plain powdered creamer dissolved in 1/4 c very hot water
(you may use flavored creamers, if you want to infuse a flavoring) You may not need to use all of the liquid.

Cream shortening, softened cr. cheese and extracts, then mix in meringue powder and salt then add 3 tbs creamer mixture.

Chocolate Cream Cheese Icing

6oz unsweetened chocolate, chopped
4oz bittersweet chocolate, chopped
4oz cream cheese, softened
2 cups confectionars sugar
1/4 cup milk, preferably whole
1 1/2 tbsp unsaltened butter, softened
1 tsp vanilla extract

In a heatproof bowl set over a saucepan of simmering water, melt unseetened and bittersweet chocolate, stirring until smooth. Let cool slightly.

In work bowl of a food processor fitted with metal blade, process cream cheese and melted chocolates for 10 seconds. And sugar, and process for another 15 seconds. With motor running, add milk, butter, and vanilla through feed tube, and process until smooth, about 45 seconds.

Transfer to a bowl, If icing is to loose, chill until firm enough to spread.

Island Frosting

makes about 2 cups
1 package (8oz) cream cheese softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut, toasted

In a mixer bowl with paddle attachment, beat cream cheese, and butter until smooth, for 3 minutes.

Gradually add powdered sugar, mixing on low speed until it gathers, about 2 minutes.

Increase speed to high and whip until fluffy, about 3 minutes.

Fold in vanilla, pecans, and coconut by hand.

Crusting Cream Cheese Frosting

Serves/Yields: 9 cups frosting approx.
Prep. Time: 10 Minutes
Difficulty: Easy

1 + 1/3 cup veg shortening
16 oz cream cheese softened at room temp (2 8oz blocks)
3 tsp clear vanilla extract
3 tsp clear butter extract
2 tsp clear almond extract or creme bouquet
(or you can use 1 tsp of both – yum)
3 tbs meringue powder
1/3 tsp fine popcorn salt (or reg salt)

3 – 3.5 lbs powdered sugar

1/4c plain powdered creamer dissolved in 1/4 c very hot water. You may not need to use all of the liquid.
(you may use flavored creamers, if you want to infuse a flavoring)

Cream shortening, softened cr. cheese and extracts, then mix in meringue powder and salt then add 3 tbs creamer mixture.

Once everything is smooth, slowly add 3 lbs of your powdered sugar with your mixer set on a low setting. Mix on setting six or med-high for 6 minutes or so.

If you need a thicker icing add more p. sugar. If you ‘d like it thinner add more of your liquid. You probably know what consistency you are comfortable with.

For crumb coating, take a few cups out and add more of the liquid to thin it out for your first coat. Let dry before applying your top layer of frosting.

Once iced you can smooth the cake with a hot but dry spatula.(Dip in a very hot water and dry it before use). Let crust for about 20 minutes. I have been able to use the Melvira method with this icing utilizing both the roller and viva towels.

This recipe will make a very white icing perfect for wedding cakes. If you want a more ivory cream cheese icing, substitute 1/2 cup butter for 1/2 cup shortening. Then the recipe will call for approx 3/4 c shortening, 1/2 c butter and 16oz of cream cheese.