Can anyone tell me how to make a cream cheese icing that is suitable for piping? The recipe that comes with the cupcakes makes a soft icing thats more suitable for drizzling or spreading.
Is it a matter of more icing sugar and less cheese or is there another secret to it?
Have you checked the reciped on this site?
Try this recipe...it's a little sweet and not super tangy but it's pipe-able. I made it with all shortening and no butter but I added a little butter flavoring. I live in a super humid climate so my icing always wants to melt if I use butter in it. I also think I used 7 cups of powdered sugar (2lbs is around 8 cups) because I didn't want to open another bag and I had previously used a cups worth out of the bag. It is yummy!