How Do I Stabilize Cream Cheese Fillings And Frostings?...
Decorating By misscoffey Updated 15 Sep 2006 , 12:46am by Monica_
hi all,
i have been making cakes for weeks now and it seems like everyone wants a CARROT CAKE!!! and we all know that carrot cakes require cream cheese frosting. thing is, i have tried to stabilize the frosting by adding meringue powder (just a bit) and cutting out the butter while increasing the milk, to see if this will give me a stiffer consistency. i really want to be able to work with these types of frostings and fillings, but how do i make them less "runny" besides just refrigeration for 30 minutes? another member posted using 1/2 c shortening instead of butter....
also, how long to wait before adding pudding filling onto cakes to layer/torte?
Here's a link to a cream cheese frosting listed here that crusts just like buttercream. It's delicious and great to work with. I even managed to do nice looking roses with it by firming it up in the fridge for a few minutes. (You may not have to bother with that if your kitchen is cooler). It seems to make a lot so perhaps you can cut the recipe in half.
http://www.cakecentral.com/cake_recipe-2047-112-Crusting-Cream-Cheese-Icing.html
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