Does someone have a great stabilized cream cheese icing recipe? I just made a cream cheese icing that was just sliding right off the cake - it was so terrible that I became so frustrated that I threw out the whole cake! I am looking for an icing with the consistency of regular buttercream.
This is what you want...
I've never used the crusting recipe referred to above, but then I've never used cream cheese frosting for a decorated cake.
I usually use about half the cream cheese that most recipes call for and add more butter, that way I get the flavor I want without comprising the consistency so much.
Make sure your icing is the right consistency before icing the cake - add powdered sugar as needed
I've used the CCC above, it's a great recipe I feel your pain, the first time I ever tried a cc icing (not the above recipe) it also just slid down the cake. No fun!
Thanks so much everyone!! I am definitely going to try the above recipe! You are all great!!
Yum...with all that sugar, does this recipe require refrigeration?
I can't say for sure, but it is very similar to Earlene's cream cheese recipe which can go unrefrigerated for a week. Hopefully someone else knows the definitive answer; I myself could never take responsibility of saying "nope, don't need to refrigerate it" unless I knew for SURE.