Cream Cheese Icing.. How To Make It Not Run?

Baking By CanCakeMom Updated 31 Aug 2005 , 1:52pm by CanCakeMom

CanCakeMom Posted 31 Aug 2005 , 1:33pm
post #1 of 5

Hey again.. back with another question.. lol.
I made a cream cheese drosting recepie i got off the site but it was awfully runny.. i've seen some pictures on here where the icing is nice and stays in place... what recepie do you use to make it such a nice solid consistancy?

4 replies
Gingoodies Posted 31 Aug 2005 , 1:41pm
post #2 of 5

My basic cream cheese icing (that I use for carrot cake) is

1/2 cup butter (1 stick)
8 oz cream cheese (brick only)
1 lb. powdered sugar
1 tsp vanilla extract.

If I think the icing is too loose I will add 1/2 to 3/4 cup of powdered sugar.

There is also a recipe from this site ( I forget who posted it) for a crusting cream cheese icing also.

CanCakeMom Posted 31 Aug 2005 , 1:45pm
post #3 of 5

thank you so much.. might sound silly but how much is 8 oz of cream cheese.. is that the whole brick you get from the store?

blittle6 Posted 31 Aug 2005 , 1:48pm
post #4 of 5

8 Oz. is the whole bar from the store. I think there is a recipe from Bunnywoman for cream cheese frosting that she said was more stable. I need to look it up in my to try pile....I will try to post the link ASAP.


CanCakeMom Posted 31 Aug 2005 , 1:52pm
post #5 of 5

thank you, i really appreciate the help..
my sister's b-day BBQ is on saturday and she requested a carrot cake so i tried the recepie yesterday and was not happy with the way the cream cheese frosting held on the cake.. i don't want her b-day cake looking like crap

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