I made the crusting cream cheese icing last night for a red velvet cake I'm making today. To me, it really doesn't have the "cheeecake" flavor I was hoping for. Does anyone know if I added another 1/2 lb of cream cheese, whether I would get the flavor I'm looking for, or will I lose the texture of the icing and the ability for it to crust?
If you add more cream cheese, it adds moisture and you will also have to add more p. sugar. Be sure to cream it well if you are adding to the existing mixture.
If you want it to crust it cannot be too thin.
Dee in AZ
So I took a chance and just added the extra cream cheese, and it was great. I got that flavor I was looking for, and it still crusted perfectly. Compliments were given all around. Now if only I could stop eating the leftovers.