Hi, I need a cream cheese icing recipe that can hold to be piped and not melt so fast, I made the Wilton one but it was tooooooo soft.
Any suggestions?
Thank you 
Try Edna's. I've had great result with it 
http://www.designmeacake.com/cccbc.html
Try Edna's. I've had great result with it
http://www.designmeacake.com/cccbc.html
I agree! This is my go-to cream cheese icing.
Hi, the original cream cheese icing does not have CRISCO OR HI-RATIO SHORTENING IN IT. The one that decorators use adding, the crisco or hi-ratio shortening helps it to crust. That makes it easier to apply fondant over it. Earlend Moore came out with this recipe of the crisco being added to make wedding cakes, because of it being more sturdy icing. It taste pretty good, but not as good as the original. We have to make adjustments for what we need it for. The original is soft , but taste much better, because the cream cheese gives it a twang!!! lol! NO REALLY!!
Can I use this under my fondant?
Yes, it handles just like buttercream.
Try Edna's. I've had great result with it
http://www.designmeacake.com/cccbc.html
I agree! This is my go-to cream cheese icing.
My favorite Cream Cheese Icing too and no it doesn't need to be refrigerated.
It acts just like regular buttercream.
Hi, the original cream cheese icing does not have CRISCO OR HI-RATIO SHORTENING IN IT. The one that decorators use adding, the crisco or hi-ratio shortening helps it to crust. That makes it easier to apply fondant over it. Earlend Moore came out with this recipe of the crisco being added to make wedding cakes, because of it being more sturdy icing. It taste pretty good, but not as good as the original. We have to make adjustments for what we need it for. The original is soft , but taste much better, because the cream cheese gives it a twang!!! lol! NO REALLY!!
Actually, some people have liked Edna's better than the "original" cream cheese icing I used to make. It's a lighter flavor, but still has the tang of cream cheese.
Quote by @%username% on %date%
%body%