Hello,

A friend of mine makes a great cream cheese icing that she uses on her holiday cookies. Catch is that it does not set and get firm so you can't stack the cookies. I'm wondering if there is a recipe out there that uses cream cheese (to get that little bit of tang) in a royal icing (so that it sets). I really want the icing to be something that can be used to 'flow' so i need to be able to thin it out but still have it set and dry fully ..... does this make sense?

thanks!!!

Hi, never heard of it! But there is royal icing which firmer to do the outlining of the cookie and thined royal icing to fill the cookie.

Royal icing depends on beaten egg whites and an acid to tighten the albumen in the whites to set up hard.

For a beaten egg white to get to full volume, it must be beaten in a fat free. bowl.

So you could beat the egg whites, add the powdered sugar and make a meringue and then add the cream cheese, but you'd basically get a cream cheese icing - not something that would set up hard.

ah ... i see.... okay then I guess it's not going to be possible.

I was just doing a search online and did find a recipe that uses 1/2 water and 1/2 lemon juice in a royal icing recipe - the intent is to offset a bit of the sweetness (and thus add a bit of tang) so that may be my best option..


THANKS!

You can flavor royal icing, using alcohol based flavors. That may help with the taste as well.