I was making sweet corn and bacon cupcakes and chocolate, toffee and bacon cupcakes last night that needed a maple cream cheese icing. When i got around to making the icing, it was probably 2am....so rather than do the math that a) this recipe made 8 cups of icing and b) I probably didn't have quite enough powdered sugar, I went ahead and made it and discovered at 2:30am that I didn't, in fact, have enough PS and the icing was pretty soft. So I stuck it in the fridge to deal with this morning.

I've re-whipped which made it pretty soft again, and piped it onto my cupcakes and stuck them in the fridge. I've got 4 cups left which I've stuck into container.

Can I a) freeze the remaining icing and b) when it's defrosted add PS to it to make it stiffer?

Oh, and if you're wondering, the cupcakes taste good. Add a bit of candied bacon and it's good to go.

Also, just how stiff should a cream cheese icing be? Same as a buttercream?

There are two different cream cheese "Icings." One is basically cream cheese, butter and ps. It is quite soft and will never set up. The other is basically a buttercream base with cream cheese added in place of some of the butter and shortening. It is a stiffer frosting and sets up well. Earlene's is the best IMHO. I'll put her link below.

Freezing your leftover will be fine and, yes, when it is back to room temp. Beating it again and adding extra ps will stiffen it somewhat.

Your cupcake combos sound great! I love bacon in my sweets!

Happy Caking!

Earlene's

http://www.earlenescakes.com/icings.htm

Thanks Win! Mine was defintely the one that doesn't set up. I'm not a huge fan personally of cream cheese icings. I'll give Earlene's a try next time.

Here are the cupcakes I made - http://cupcakeblog.com/?p=132
I also made candied bacon from Eipcurious to put on top. http://www.epicurious.com/recipes/food/views/Candied-Bacon-237190