I have a good cream cheese icing recipe that is delicious but not good for piping, the consistency is way to soft.
I need an icing with a sturdy consistency to do piped decorations on cupcakes. Any suggestions?
I have had some success with this one:
1/2 cup butter
1 1/2 cups shortening
8 oz. cream cheese
4 lbs ps
3 tbs clear vanilla
And then I only add a very little coffee creamer till it's the consistency I need
Maybe add alittle corn syrup to the mix that should work pretty well for piping
How does the cream cheese hold up in the heat? Any ideas if it needs a stabilizer?
Sorry, ps is powdered sugar and this, being half the butter and half the cream cheese does stand up better in the heat than the usual recipe.