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Cream Cheese Frosting

This CREAM CHEESE FROSTING is creamy and fluffy and comes together in minutes! This recipe uses both butter and shortening.  I have found that adding shortening to icing helps it hold up longer and pipe much better. 


This is excellent on top of Red Velvet Cake, Carrot Cake, Chocolate Cake, Italian Cream Cake, Hummingbird Cake or any flavor you choose!

If it is humid in your area on the day you make this, you may need to use less heavy cream.  I always add the cream a little at the time and keep checking the consistency before adding more.


It is so creamy and delicious!

This makes a large batch!




1 stick butter, softened

1/2 cup shortening

8 oz cream cheese softened

2 pounds powdered sugar 

1/2 cup heavy cream

1 teaspoon vanilla bean paste


Using a mixer, combine the cream cheese, shortening and butter for about two minutes.  Gradually add the sugar and vanilla paste.  Add the heavy cream a little at the time until it is the consistency you like.  

If you are planning to pipe the icing, you will need to make sure it is thin enough to pipe, but stiff enough to maintain its shape.

Icing can be a little troublesome if it is rainy or humid outside, so beware! :)

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