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