Hey everyone!! I will be making a carrot cake for a customer with cream cheese frosting. I will be using the "crusting" cream cheese frosting recipe I found on this site. I will be taking the cake to my customer at their job, how long can the cake sit out with that type of frosting???
Thanks
How would you describe this frosting in terms of stability? I once made a cc frosting which turned into a puddle once I even THOUGHT about taking it out of the fridge. Would like to decorate some red velvet cupcakes w/a cc frosting and place them in pots (so some would be at a slight angle) - will the frosting slide off?
I am thinking of using this recipe too but how crusty will it get it will still be soft right? As in you can bite into it...
The crusting cc recipe onhere is great. It works very well on your cakes, doesn't get "crunchy" and is stable for decorating and sitting out for a bit in a cool room. It's the only cream cheese icing I use. Just make sure that everything is a room temp when you start making it or it won't crust and it won't perform as it should!
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