Image Transfer from Wilton Method - Course I - Building Buttercream Basics Joy Mettee Cake Decorating Classes, Baltimore, MD
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Image Transfer from Wilton Method - Course I - Building Buttercream Basics Joy Mettee Cake Decorating Classes, Baltimore, MD
Makes about 5 1/2 cups of icing
Ingredients:
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1 cup (2 sticks) butter, softened
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2 packages (8 oz. each) cream cheese, softened
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8 cups sifted confectioners' sugar (about 2 lbs.)
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2 tablespoons milk
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1 tablespoon clear vanilla extract
Directions:
In medium mixer bowl, cream butter and cream cheese together until smooth.
Add sugar one cup at a time and milk. Mix well.
Beat on high until smooth (only 30 seconds to 1 minute).
Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
Cream Cheese Icing
Extra Rich and Creamy
Variations
Orange Cream Cheese Icing: Substitute vanilla extract with :
2 Teaspoons of Orange Extract
1 Teaspoon of Orange Zest
Lemon Cream Cheese Icing:
Substitute vanilla extract with :
1 Tablespoon Lemon Extract
1 Teaspoon of Lemon Zest