To all those who have made the crusting cream cheese icing recipe, do you need to let the icing sit overnight in the fridge before you use it since you have to use hot liquid? If so, do you find that it thickens up quite a bit after it cools? I need to make this Friday so a quick reply would be great!

Which recipe did you use since these popular crusting cream cheese icing recipes don't call for hot liquid:

http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing

http://cakecentral.com/recipes/6817/wedding-crusting-cream-cheese-frosting

HTH

are you possibly talking about the hot spatula technique? i make my icing, and start right away on covering the cake...as long as you wipe all moisture off the spatula (no matter what icing kind it is!!) onto a clean dishtowel, before you stick it back into the icing, you're good!

Thanks for responding. I was talking about the Wedding Crusting Cream Cheese Frosting. In the recipe it says: 1/4c plain powdered creamer dissolved in 1/4 c very hot water

Do you do this ahead a time and let it sit until it is room temp? Which recipe is better, the wedding or the other crusting recipe?

I always use equal portions hot water and powdered creamer and use the icing right away. I've never had a problem with it.

The recipe doesn't specify that the mixture has to be added hot... I think the hot water is added to the powdered creamer in order to dissolve it more thoroughly. (It is after all "coffee" creamer and is made to dissolve at the normal [hot] serving temperature of coffee.)

Recipe also says that flavored creamers (thinking liquid ones) can be used - and it doesn't say anything about heating them up first.

HTH

P.S. If you compare this recipe to Sugarshack's, you'll see that SS notes that the liquid creamer is to be added hot:

http://cakecentral.com/recipes/5163/sugarshacks-icing-and-tips

Thanks! I make SS buttercream all the time and know she says to let it sit for a while to cool down and thicken up. Just wondered if I had to do the same with this.