Help! Cream Cheese Icing Too Loose

Baking By squidsmom Updated 31 Jul 2008 , 6:47pm by squidsmom

squidsmom Posted 31 Jul 2008 , 2:46pm
post #1 of 3

I'm making a carrot cake -- half sheet -- with cream cheese icing.
The basic recipe is:

1 pound cream cheese
4 oz. non-salted butter
1/4 tsp. lemon extract
2 tsp. vanilla extract
5 oz. confectioner's sugar

Of course, I've tripled the above amounts.

Anyway, its 73 degrees in my kitchen, 85 outside. I've chilled the cake, chilled the icing again after making it, crumb coated the cake and chilled it all again. I added a couple of Tblsp. of conf. sugar to the icing. No help.

I have to deliver the cake in one hour, so I'm kind of SOL, for this cake.

I really like the taste of the above recipe because it isn't too, too sweet,
and therefore doesn't overpower the cake. Any suggestions??

Thanks!

2 replies
dragonflydreams Posted 31 Jul 2008 , 4:35pm
post #2 of 3
Quote:
Originally Posted by squidsmom

I have to deliver the cake in one hour, so I'm kind of SOL, for this cake.Thanks!




. . . might want to try this one next time . . . http://www.earlenescakes.com/icings.htm

squidsmom Posted 31 Jul 2008 , 6:47pm
post #3 of 3

Thanks so much. The recipe you cited looks good. Next time, I'll know better.

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