I am making a wedding kake this weekend and the entire thing is carrot kake with cream cheese frosting. How can I keep the cream cheese frosting from getting too soft so it will holds its form whem I use a piping bag to do the borders and such. Any help would be greatful and the sooner the better as I said I am needing help by at least Saturday sometime. Thank you. Kat
There's a wonderful recipe here on CC called "Decorator's Cream Cheese Frosting" posted by azeboi2005. It smooths nicely, pipes beautifully and is absolutely delicious! I used it a few weeks ago on the basketweave cake in my gallery, which was also carrot cake. HTH!