Does someone have a great stabilized cream cheese icing recipe? I just made a cream cheese icing that was just sliding right off the cake - it was so terrible that I became so frustrated that I threw out the whole cake! I am looking for an icing with the consistency of regular buttercream.
This is what you want...
http://www.cakecentral.com/cake_recipe-6817-Wedding---Crusting-Cream-Cheese-Frosting.html
I've never used the crusting recipe referred to above, but then I've never used cream cheese frosting for a decorated cake.
I usually use about half the cream cheese that most recipes call for and add more butter, that way I get the flavor I want without comprising the consistency so much.
Make sure your icing is the right consistency before icing the cake - add powdered sugar as needed
I feel your pain, the first time I ever tried a cc icing (not the above recipe) it also just slid down the cake. No fun! I can't say for sure, but it is very similar to Earlene's cream cheese recipe which can go unrefrigerated for a week. Hopefully someone else knows the definitive answer; I myself could never take responsibility of saying "nope, don't need to refrigerate it" unless I knew for SURE.
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