some pls tell me where I went wrong....
I just made some homemade cream cheese to make cream cheese frosting.(first time)..I used some lime juice and icing sugar to make it,,but I find the frosting a little coarse...not real smooth.. can feel it when tasting it....
pls tell me how to work on this..
I've never attempted making cream cheese myself. Was it at room temp or softened when you made the icing?
Cheese was at room temperature before using.......
I think I face problems which most of you guys don't cos I've to make things work from scratch cos of non-availability...I'm trying another cheese today....lets see..
Here's a dependable crusting cream cheese recipe:
Large volume cc recipe:
P.S. The solid shortening adds a little stability, as cc frosting is notoriously soft.