My Cream Cheese Frosting Would Not Crust!!
Decorating By Millana Updated 8 May 2007 , 5:12pm by dodibug
Hi Guys!! I have been lurking around the site and have been learning so much from all of you. Thanks!!
However, I tried making the Crusting Cream Cheese frosting recipe I found here but it took so long to crust, I put it on the fridge overnight and its still sort of wet. I dont know what I have done but I am pretty sure I followed the recipe to the T.
I would appreciate any reply. Thanks again!!
Welcome to CC!
Did you make sure all of the ingredients were completely room temp? If they weren't (cream cheese takes forever to get to room temp) it won't crust. Placing it in the fridge probably only made it worse. When this happens to me I just make pretty swirly patterns in the icing with my spatula and pretend that's what I wanted! 
Thanks for replying and the suggestions. I will check the other site for another recipe. Although, I am thinking of just frosting with whipped white chocolate ganache. I had great result the first time I tried it. And..Hubby loved the cake too!!
Thanks for welcoming me to the site!!
I used this recipe in Feb. for my grandsons bday cake and it worked great, BUT Sunday I had a heck of a time - the humidity was so high, it wouldn't crust and was very soft. Had to keep putting it back in fridge for about 1/2 hr. and then doing work on it and back in fridge. So . . . not sure what I'll do in a couple of weeks for a graduation cake and 100+ cupcakes. Let me know if you figure anything out.
I wonder if you added a couple of tablespoons of meringue powder when sifting the ps if that would help with stability. You might also experiment with reducing the amount of butter and increasing the amount of shortening to replace it. That would certainly make it a bit more heat stable along with the mp. And I don't think reducing the butter by just a bit would change the taste significantly.
I wonder if you added a couple of tablespoons of meringue powder when sifting the ps if that would help with stability. You might also experiment with reducing the amount of butter and increasing the amount of shortening to replace it. That would certainly make it a bit more heat stable along with the mp. And I don't think reducing the butter by just a bit would change the taste significantly.
Oh! That sounds like a good idea! I am going to remember that! Thanks!
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