Hi, I'm planning to make this cream cheese frosting for a carrot cake:
1/2 c. shortening
1/2 c. salted butter (1 stick)
2 8oz. packages cream cheese, softened
2 lbs. (8 cups) powdered sugar
1 tsp. vanilla
1/4 tsp. salt
Does it need to be refrigerated, or room temperature is enough?
Thanks in advance.
I never made this one.. Have you already made it? How soft it is? Sounds like this one is one of those non crusting creamcheese recipes that do need refrigeration.
I used a similar recipe and I left it over night, actually 2 nights and it tasted wonderful... It had a nice crust too!
If you're going to frost your cake immediately, then room temp, straight out of the mixer bowl is fine (and the easiest to spread!). once mine are decorated, I put them in the fridge. The thought of cream cheese sitting out for extended periods of time makes me nervous!! HTH
I recently used this same recipe, and it was delicious! One thing I found was to continue mixing it for about 5 minutes after all the sugar is incorporated, and then it will be super smooth. Good luck!
Thanks everyone for the replies. I just mixed mine, it's so soft and delicious, first time I try it. I put it in the fridge, and will use it tomorrow for carrot cupcakes. How many days does it keep?
tonedna: the recipe says it's a crusting icing, I'll have to try and see.
mariela_ms: I got this recipe from CC too, it similar to yours.