How Can I Fix My Cream Cheese Icing So That It Crusts?
Decorating By not_a_desperate_housewife Updated 10 Dec 2009 , 11:58pm by CakeDiosa
I accidentally made the wrong cream cheese icing. I made The Cake Man Raven's recipe (1 lb. cream cheese, 1 lb. butter, 2 tsp. vanilla, 4 cups powdered sugar). From the looks of it, it doesn't look like it is going to crust. I need it to!
Can I add something to it to make it crust? If so, what and how much of it (keep in mind that I used the exact ingredients above).
I'd hate to have to throw it out. 
Thanks in advance for your help!
Tara 
Crusting is a result of the ratio of fat to sugar. 2 lbs of fat to 1 lb of sugar is WAY to much fat if you want it to crust. 
More sugar ... more crusting.
More fat .... less crusting.
Just add more p.sugar to up the ratio.
My recipe is about 1-1/3 cups of fat to 2 lbs p.sugar (give or take .... I always adjust as needed). It crusts VERY well and holds up in outdoor 90 degree heat.
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