Has anybody ever done the upside down icing technique with cream cheese frosting? I'm making a standard carrot cake for Easter, and don't want to go without the cream cheese frosting! But I've really wanted to try this icing technique. Does anyone know if it will work? Thanks!
Is it a crusting cream cheese frosting? If so, it should work. Regular CC might be too soft and stick?
It is actually a crusting recipe. It's just for our family, so I guess if it doesn't work I'll just patch it up and make it "fluffy". Thanks!
Here is a link to a webpage that broke down the upside down icing technique step-by-step with pictures. With the right cream cheese mix you wil have yourself a winner!
Hope it helps you out.