Ok today I had a carrot cake to do and it had a few fondant accents on it but not much. Anyway I iced it early in the morning so that I could run out to my cycling class and then come back to finish it. I put it in the fridge while I was out - since it was cream cheese icing and I do use a bit of milk in it for smoothing...Anyway when I got back and pulled out of the fridge (1 1/2 hours later) it looked horrible!!! 
!! Like the cold made it crinkle up or something - I could see every little imperfection in the icing!! I thought the maybe by letting it warm up again to room temp I could re-smooth it. Well no luck there it seemed to just want to crumble. Has anyone else had this problem? So here is my problem - If I need to frost a cake using CC icing a day ahead can I leave it out??
I have attached a photo of the cake - which turned out ok but I was not overjoyed with it....
THANKS!
I don't know much about the CCI but i think your cake looks great! I was going to try this same icing this coming up weekend, but now I am terrified! Maybe you will get some helpful tips that will help me also!
well Kim I have used it several times I guess I just always decorated then delivered and never really had to stick it in the fridge - I was soooo excited to try it because I could smooth cream cheese icing finally and it did work great. I am just wondering if maybe it was a one time deal or something?? I have several cakes coming up at the end of the month that I have to do the day before and keep cool till the morning and I just dont want this to happen again!!
I made this icing this weekend for my dd first b-day and I had a really hard time smoothing it. I don't know if I let it crust too long or what, but the viva just made it crumple. Not happy Bob, not happy!(from the Incredibles). Anyway, it did taste really good, and it did hold up to the fondant stripes I put on it, but I like my icing smooooth!
ml
dtmc -
The recipe I use is this:
1 Bar (8oz) Cream Cheese
½ Stick Butter
½ Cup Shortening
1 tsp. Vanilla
Dash of salt
1 ½ - 2 Lbs. Powdered Sugar
It is actually a recipe I got on the wilton forum. I think it is pretty close to the one in CC recipes though...I did not cut it in half because I had another cake to do as well with it....
ML - I think it is definately tougher to smooth than buttercream but at least I was able to smooth it!! I used Fondant strips on mine and it held fine too I just cant figure out why it crackled!!
ARGGGGGGG 
Sarah
Well I'll guess but I puted my first buttercream (for the top) and fondant (for the sides) covered cake in the fridge last sunday night to take to the class next morning and some of the fondant cracked a bti. I think it was because the cake was not covered and the fridge does dry things out - you can check that out on a piece of uncovered vegetable or a glass of liquid...
Maby you should just cover the cake with something so the fridge wouldn't suck the moisture out of your icing and make it crackle as a consicuence...
That is good to know for sure about keeping cakes always covered - but for this one I did have it covered with a glass cake dome - maybe that wasn't enough covering - I dont know I am beginning to think maybe it was just a fluke!!
I found that cream cheese icing does just fine out of the fridge. I was worried because I was going to do fondant and the mom wanted cream cheese icing. As long as there isn't something else that will spoil it can stay out of the fridge for at least over night and the next day, my family is living proof 
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ml
I have used cream cheese icing several times now. The first time I used it and put it in the fridge you could see whare it cracked. This last time I used mereinge powder, gum tex, and glucose in it to make it Hold together better. 
(I didn't know what else to do. It didn't change the flavor either). It worked fine and didn't crack. It also sat outside the fridge after I delivered it over night and it was just fine.
Good Luck
Tabby
Thanks you guys! I just got another order today that will have to use this icing and I have to decorate it the day before because it is for a 10 am event!! I am debating on whether to put it in the fridge or just leave it out overnight??
Tabby how much of each did you add to your icing?
Thanks for you help!!
I think about a tbls of each..... honestly I didn't measure. My problem though is cream cheese seems so elasticy. Do you have any trouble using it in the bags for decorating? The first time I did this it was really stretchy and I haven't attempted it again. I only use it as the flat icing, all other decorations are usually bc. Did this make sense???
Tabby
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