Quick Fix: Cream Cheese Mousse Frosting – One Recipe, Two Flavors

One of my most requested desserts is any flavor of cake with homemade frosting.  This isn’t a gourmet recipe, by any means, but a simple light and fluffy frosting that’s so good, you’ll want to lick it right off of the spoon. And, it’s easy.  Oh, so easy.

First, gather your ingredients and set them out to come to room temperature.

Yes, including the water. And, nope.  Microwaving to bring them to room temperature usually loosens the cream cheese and butter too much.  This will make the frosting soupy in the beginning and then tough after it sits. Eck.  Please don’t microwave. And, yes.  Crisco.  Brand name…what your Nana used…. Crisco.  For fluffy frosting, it’s the secret ingredient.

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Dump into your bowl:

1 pound of powdered sugar

1/8 cup of Crisco

2 tablespoons of butter

3 ounces of cream cheese

1 tablespoon of water (may need more–if so, add a few drops at a time) Whip the butter, cream cheese, and Crisco together until well-blended…..then slowly incorporate the powdered sugar. When it looks like this, turn the mixer to high and whip it until it’s smooth and fluffy.  Like a chemistry experiment, it will change forms right before your eyes…..but you gotta beat it….on high. Then….give it a taste.  Some people like it without vanilla…and some prefer a few drops.  Vanilla “warms” the flavor….and makes it taste less like cream cheese candy. Note:  For bright white frosting, you’ll need to use CLEAR Vanilla Extract.  The product shown here will turn the color of the frosting just a little.  But, the two products do taste exactly the same. The vanilla cream cheese frosting is great on spice cake….carrot cake….or red velvet…..to name a few. But, if you prefer chocolate……add about 2 heaping tablespoons of cocoa to the vanilla frosting and whip. If you like a stronger chocolate flavor, add more chocolate…..a little at a time….and keep whipping until it looks like this. Light and fluffy. Just like Nana used to make.

 

…..Thanks for Pinning this sweet cake for later…. 🙂

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