I recently started my cake decorating business up and have been doing very well. Lately, however, I have been getting orders for carrot cakes. Mine have coconut, pineapple and carrots, which makes it very moist. However, no matter what I do (and how many recipes I have tried) I seem to have problems with stablizing cream cheese frosting. Too much confectioner's sugar makes it too sweet, I think. I have tried changing the butter, shortening, and even the cream cheese. I even made a batch of my usual icing, which serves me very well and I get alot of compliments on, and adding cream cheese flavoring, but it just didn't taste as good as I felt it should.
Wondering if anyone else has run into this? I do refrigerate in between crumb coat and final coat and it does crust somewhat, but it just doesn't seem to want to stay stable.
Any suggestions? Thanks.
What do you mean by "stable"?
Earlene Moore has a cr ch b'cream recipe on her site that has been tested by some experts and is safe UNrefrigerated for days. Do find it. (google).
Brookebakescake: By stable, I mean holds the shape and does not become to soft while still on the cake; almost too soft.