Crusting Cream Cheese Icing....

Decorating By dshlent Updated 27 Feb 2007 , 9:29pm by princess_tonya

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dshlent Posted 27 Feb 2007 , 8:20pm
post #1 of 4

I am going to make the crusting cream cheese icing for the first time today. I have only used Wiltons BC recipe. Anything I need to know before I start working with it? Is it really different than the buttercream?

Thanks!!

~Heather

3 replies
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JoAnnB Posted 27 Feb 2007 , 8:39pm
post #2 of 4

You want the cream cheese and the butter to be room temp. Once they are whipped, you may want to chill it some. If the icing is too warm, it will be very soft. Chilling will firm it up.

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SILVERCAT Posted 27 Feb 2007 , 9:22pm
post #3 of 4

I can tell you from when I made it the other day, it is 3.5 pounds not cups of PS! Good Luck!

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princess_tonya Posted 27 Feb 2007 , 9:29pm
post #4 of 4
Quote:
Originally Posted by SILVERCAT

I can tell you from when I made it the other day, it is 3.5 pounds not cups of PS! Good Luck!




Maybe that's what happened to mine. I couldn't get it to crust to save my life. I was so dissappointed in my cake. I can not smooth icing. I was really upset, this was my DD's first birthday cake. Everyone else loved it, I didn't even take a picture of it. Anyway, Good Luck

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