Question About Crusting Cream Cheese Icing
Decorating By KODYSMOM Updated 8 Jul 2006 , 9:27pm by CakesBySandy
I made a batch of the Crusting Cream Cheese Icing for the first time that I found on this site. I doesn't look like it's stiff enough for decorating. Should it be used only to smooth on my cake or can I decorate with it ? Can anyone give me suggestions?
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I just finished a birthday cake with cream cheese icing so I have it fresh on my mind...and fingers! Room temp is definately best with the butter and cream cheese. The first batch I made was straight from the fridge and I spent a few minutes "saving" my attachment on the KA because it was "twisted" up a little more than normal.
My frosting looked to soft as well so I did just as the other two mentioned, iced first then stiffened up with powdered sugar. As you are decorating your hand will melt the frosting in the bag. Take a minute or two and stick the bag in the fridge to get it firm again and then start working again. This is easier than fighting it. I'm not sure what recipe you use but I will list the recipe I use that is always a hit:
1 stick unsalted butter
1 stick salted butter
2 8 ounce packages cream cheese
2 Tablespoons milk
2 pounds powdered sugar
Cream butter and cream cheese until smooth. Add milk and powdered sugar and mix until smooth while scraping the side of the bowl...but no longer than 2 minutes or so.
Good luck...hope this helps!
1 stick unsalted butter
1 stick salted butter
2 8 ounce packages cream cheese
2 Tablespoons milk
2 pounds powdered sugar
Cream butter and cream cheese until smooth. Add milk and powdered sugar and mix until smooth while scraping the side of the bowl...but no longer than 2 minutes or so.
Good luck...hope this helps!
Does this crust well? Can you use viva towel on it to smooth?
Thanks.
I usually frost with the cream cheese but do the decorations in BC.
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