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

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not_a_desperate_housewife Posted 10 Dec 2009 , 9:25pm
post #1 of 3

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. icon_sad.gif

Thanks in advance for your help!

Tara icon_smile.gif

2 replies
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indydebi Posted 10 Dec 2009 , 9:35pm
post #2 of 3

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. icon_eek.gif

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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CakeDiosa Posted 10 Dec 2009 , 11:58pm
post #3 of 3

There's also a great white chocolate cream cheese crusting bc here in the recipes. It adds meringue powder. It tastes great too but I don't know how it works without the white chocolate part.


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