I am looking for some direction . . . I am making a carrot cake and would like to use the a cream cheese icing and from some threads that i have read, i hear that the Crusting Cream Cheese Icing on this website is great but hard to work with when icing the cake. Can someone offer some light and some information on any experience you have had with this icing. I am also thinking that I could use regular BC and use the Lorrann's Oil - Cheesecake flavoring . . . and if i were to use that would i add it to the other flavor extracts or instead of? Please some advise. . .
I used the Crusting Cream Cheese Icing recipe from this site last month and iced the cake without any problems. If you feel it's too stiff to ice the cake with, thin a little of it down and save the rest for decorating. It make a ton of icing. I covered 3 individual 8-inch cakes with it and still had left over icing!
This is the only recipe I use when I'm making Cream Cheese icing and it works great!! I've had a problem with it one time and that's when my hubby had the heat on 77 
The icing wouldn't act right, but other times I've used it, no problem and it does make a TON of icing!!!
I just made a red velvet cake and iced it with the cream cheese b/c icing and boy did it make a ton! I iced the 2 layer 8 inch and have only the border left and probably 2 1/2 cups to use!!! Can you freeze this like regular b/c and reuse it thawed later?
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