Crusting Cream Cheese Frosting-----Add Merengue Powder?

Decorating By Naty Updated 15 Feb 2007 , 5:57pm by Naty

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Naty Posted 13 Feb 2007 , 12:48am
post #1 of 11

Hi everyone. I'm looking to make a crusting cream cheepse frosting. The recipe I use is Wilton's which is 1 stick of butter, 8 oz. cream cheese, 1 box conf. sugar and 1 tbs. milk. Question is can I add merengue powder to make it crust and how much?

Thanks,
Naty

10 replies
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jessielou Posted 13 Feb 2007 , 1:52am
post #2 of 11

Ohhh! I would love to know the answer to this too!! I have been wondering for awhile if this would work, just haven't had a chance to try icon_rolleyes.gif

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JoanneK Posted 13 Feb 2007 , 1:58am
post #3 of 11

You know I thought the same thing myself. I guess if no one knows you could just give it a shot. I'm sure it wouldn't hurt it at all.

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nattyk Posted 13 Feb 2007 , 3:24am
post #4 of 11

There is a crusting cream cheese recipe on this website under recipes. Might want to take a look at it. I'm trying it now, sure taste good!

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kelly75 Posted 13 Feb 2007 , 9:34am
post #5 of 11

I'd like to know this too, as I only use butter in my icings (hate shortening - eeww!)

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Naty Posted 13 Feb 2007 , 4:49pm
post #6 of 11
Quote:
Originally Posted by nattyk

There is a crusting cream cheese recipe on this website under recipes. Might want to take a look at it. I'm trying it now, sure taste good!




I found it....has anyone tried it? Does it really crust well?

Thanks,
Naty

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Doug Posted 13 Feb 2007 , 10:31pm
post #7 of 11
Quote:
Originally Posted by Naty

Quote:
Originally Posted by nattyk

There is a crusting cream cheese recipe on this website under recipes. Might want to take a look at it. I'm trying it now, sure taste good!



I found it....has anyone tried it? Does it really crust well?

Thanks,
Naty




made 3 tier b-day cake this weekend w/ it....

taste --- yum

crust --- good enough to do Viva method (tho' I did w/ parchment)

sensitivity to heat (and hot hands) --- ICK!!! went soft very fast if room or hands even a tad bit too warm.

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jo_ann Posted 13 Feb 2007 , 11:01pm
post #8 of 11

It is the only cream cheese icing I use. I love it. I use the Melvira method to smooth it. Works great. I've also used it for piping and it holds colors well.

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mcdonald Posted 13 Feb 2007 , 11:09pm
post #9 of 11

the best crusting cream cheese frosting EVER!! Makes a lot and does not have that over powering cream cheese taste (which I am not fond of!!)

Easy to work with also (as long as weather cooperates!!)

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Naty Posted 14 Feb 2007 , 10:40pm
post #10 of 11

Thank you all for your input!!! Will definately be using it for my daughter's 1st Communion cake in May.

Naty

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Naty Posted 15 Feb 2007 , 5:57pm
post #11 of 11

Hi, I went over the recipe and it calls for 3-1/2 pounds of sifted confectioner's sugar. Is this correct? or is it 3-1/2 cups?

Thanks,
Naty

PS.. If its 3-1/2 pounds, how many cups will this make and can I freeze the left overs?

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