I was wondering if anyone has experience with subbing goat cheese for cream cheese in frosting (or any other frostings you may have made with goat cheese). I bought a new goat cheese on sale, Capricho de Cabra, and when I tasted it, it tasted quite similar to cream cheese to me which got me excited about its potential in frosting (someone dear to me cannot tolerate cow's dairy). Are there any specific types of goat cheese which work/taste better in frostings? Thank you in advance :) 

Seems to me there’s a discussion about this a while ago.  Try doing a search for it — on forum posts 

From https://www.cakecentral.com/u/652960/luv2c_cultures

So I made the cream/goat cheese icing from bakerella's website, and I don;t think the consistency is quite right. After I put it onto the cupcakes, it melted (cupcakes were cool)! Should I put it in the fridge before decorating the cupcakes with it? Or should I add something to the frosting to make it stiffer. I would prefer not to add any more icing sugar as it is REALLY sweet already. http://bakerella.blogspot.com/2008/10/one-cupcake-two-contests.html

I noticed that you are a new poster which means you can not reply to any post for about 30 days so if you have anything to say just start a new post referring to the one you are talking about.