I have done cream cheese frosting over and over and its so soft. Is there someway to get it stiff enough to pipe. It always comes out too soft. Am I over creaming it? Will puting it in the refrigerator help and when it firms up cream again?
250g icing sugar
and some grated orange rind
I like decorator's creams cheese...it crust nicely!!
Will try them out.
Let me know how Edna's crusting cream cheese turned out!!
I use a similar recipe. Frost your cake with the recipe the way it tastes best. Then add more powdered sugar until it is the piping consistency you like. If you don't use shortening based now, you will not like the change. Or use the shortening based CC icing to pipe only.