I made a cake and used crusting cream cheese frosting. The frosting never crusted. I followed the recipe exactly. What could have happened. It has rained here for 20+ days and the humidity is off the charts. Could that be the problem? I have to do another cake next week and want to be prepared.
I would add extra meringue powder and or p. sugar. I have a recipe for Wedding Crusting Cream cheese icing that has never failed. However, I am in the driest state - AZ.
Here is the recipe: http://cakecentral.com/cake_recipe-6817-3-Wedding---Crusting-Cream-Cheese-Frosting.html
dee in az
That is the one I used. It really tasted good. I think maybe extra meringue powder might be the answer.
The humidity might be a factor.
Crusting is a result of the ratio of fat to sugar. More fat / less crusting. more sugar ... more crusting.
I don't think merinque powder has anything to do with it. Please correct me if I'm wrong, but that's what I've gleaned from various threads on this site.