Years ago I made cream cheese frosting without much research and learnt my lessen. This week end I am doing a carrot cake and want to design it in a book. How do I make the cream cheese frosting to hold up to piping and colouring?

I am living in Jamaica so you can bet my kitchen is not cool

well, i take my decorators icing and omit some of the butter and subsitute the cream cheese for it.

there is a decorating crusting cheese recipe that will work for you.

look in the recipe box and there is a recipe for Crusting Cream Cheese icing, it is awesome! My most requested icing.

I just pm'd it to you.

I just used that Crusting Creamcheese recipe over the weekend and it worked out great.........

Just double checking - this still needs to be refrigerated, right?

The frosting came out fine thank you. It just does not travel well in this Jamaican temperature. Then it spent way too much time than I would expect on display. So the edges fell off. My only consolation is it tasted great though. I intend to get a cooler for such delivery next time. Here is a photo before. I was much too disappointed to want crystalise the memory of the melted cake at the party in photo.

Next time you can try putting it in the refrigderator over night so I can set, I do this so the cake can stand the heat with not much problems.

Trust me it was in the freezer but I traveled for three hours to the family function. which was suppose to start at 12 noon. It was fine when I arrived but the cake did not get refrigerated after that so when they did the cutting of the cake at about 5pm you can imagine the state of it. It was a sunny enough day too. So it was a twiced baked cake

could somebody out there please post a cream cheese recipe for roses and borders. cant find one .

My regular buttercream recipe is all shortening. I converted it to "cream cheese" adding real butter, less shortening and flavoring. I use the "Cheesecake flavoring" by LorAnn. I also add a little extra butter flavoring. It acts like buttercream but tastes really nice. Refrigeration isn't needed and it stays on the cake.