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If you’re looking for a great alternative to real cream cheese frosting (maybe you need a shelf-stable version for your Cottage Foods bakery), this recipe has been my go-to! I found it originally on the LorAnn oils website, and have tweaked the recipe and have been using my version for years. You can use either a cream cheese flavored oil, like LorAnn, or even a cream cheese flavored emulsion with some added vanilla.
Related Article – Southern Red Velvet Cake Recipe
Cream Cheese Flavored Icing - Shelf Stable
This "no cream cheese" Cream Cheese Flavored icing is a great alternative to when you don't want to use real cream cheese for a cake, but you still want that classic flavor!
Ingredients
- 1 cup Butter softened
- 3 ½ cups Confectioner's Sugar (Powdered Sugar)
- 1 - 3 tbsp Heavy Cream
- ¼ tsp LorAnn Cream Cheese Icing Flavor Or, you may use ¾ tsp. of cream cheese emulsion flavor + ¼ tsp. of vanilla flavoring or extract
- 1 dash salt Optional
Instructions
- Using an electric or stand mixer with whisk attachment, cream together the butter and powdered sugar on low speed until combined.
- Once combined, increase speed to medium and mix for 3-4 minutes.
- Add heavy cream, one tablespoon at a time until desired consistency.
- Add flavoring(s) and salt, and beat for an additional 1 minute.
Notes
This icing can be refrigerated for up to 2 weeks. Before using, bring it to room temperature and re-mix.
Iced cakes and cupcakes can be stored at room temperature fore up to 3 days.
–Nicole
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