Need Help With Crusting Cream Cheese Icing
Decorating By texasseegirl Updated 11 Jun 2007 , 11:30pm by texasseegirl
Tonight I made the crusting cream cheese icing and it seems very thin to me. I used the recipe from here that everyone talks about and it said that it should be a stiff consistency and it's not. I put it in the fridge for the night because I will not ice until the morning (Saturday).
This will be used on the middle layer of a '16, '12, '8 stacked cake (2 inch layers) and I want to be sure that it will hold up for me. Besides adding more powdered sugar is there anything else I can do to make sure it is stable? Would adding meringue powder help?
Thanks so much for any advice you can give.........
I'm still having trouble after adding additional ps. I just did a crumb coat and it still isn't standing up. Any other ideas? Could the humidity be playing a part? I'm in Dallas today and it is very humid!!!
Thanks!
Humidity can cause you major problems=( I know that one from experience. I don't have any suggestions for you. What I did was put mine back in the fridge and turned the air on to get some of the humidity out, and that helped some. Hopefully someone can help you figure out a way to beat the humidity=) Jen
Sorry your having so much trouble! I don't know how you make your icing. Here's how I make it.
2lbs P. Sug
1 cp shortening
1 8oz pkg of creme cheese
1 teasp. vanilla (clear) if need to keep white.
Water or milk as needed for a thick decorating consistence
Cream shortening & creme cheese. Add P.Sugar, flavoring & liquid as needed.
This will ice & decorate a 8" 2 layer, CharacterCake, or 9x13 sheet Cake.
Thanks everyone. Somehow I got it to work well enough. I did a crumb coat, put it in the fridge for an hour and then did a second coat. It was still thinner than I would have liked but it held my decorations and survived the party!!
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