LOVE LOVE LOVE the taste, did not crust well took two days to crust...EVERYONE LOVED the taste. Covers A LOT! first time I made it I made 4 batches and ended up covering 5 batches of (24 count) cupcakes and 1 -8 each double layer cake. As a matter of fact I had planned to make 4 batches for two batches of cupcakes and the one-eight inch cake thinking that if I laid it on thick this would work but I had SO much left over I made the three batches of extra cupcakes that I donated to my daughter's school for a fundraiser. It colored and piped WONDERFULLY and in one of my extra cupcakes I added a capful of lemon extract to compliment the lemon cake I made and adding that little bit of flavor did not take anything away. I have been asked to make this again, And I will! :)
many of you mentioned that it didn't crust. I found when I made this that you HAVE to use the salted ingredients (butter and the 1/4 tsp). If I used unsalted butter, mine was pretty soft. Also - I do not use Crisco - I use IGA brand, which does have trans fats (for now!)
I love the taste! I just made it. I will be putting it on a red velvet cake in the morning. Does it need to be refridgerated? I have it in there for now but was wondering for after I ice the cake. Thanks! I used the salted ingredients so I'm hoping it will crust for me :) Thanks for sharing!
I followed this recipe to a T and mine is definitely not looking like it will crust at all???? Do I need to refrigerate it to get it to crust or will it crust unrefrigerated??
I always add meringue powder to cream cheese frosting even if it supposed to crust. It helps. I wouldn't use margarine the taste will not be the same as with butter
I would assume this should be refrigerated, as it has cream cheese and butter in it. Not necessarily short term (set-up and display) but if you are going to store it over night or for an extended period of time, as well as if it will be exposed to high heat, I would definitely refrigerate it.
I just made a supper cute ruffle cake with this recipe! making sure everything was salted and adding a pinch of salt really did the trick. I posted it to my gallery! so fun! and tasty!
how much does this make? will it cover a double layer carrot cake?
I too would like to know if this is enough to cover a double layer carrot cake!
By the amounts (if the ingredients) listed in the recipe, it sure looks to me like this recipe would most certainly cover a double layer carrot cake.
can you decorate/color this frosting?
Thanks for sharing... it is so yummy. Yes you can decorate and color it :D
mine didn't crust! bummer!
LOVE LOVE LOVE the taste, did not crust well took two days to crust...EVERYONE LOVED the taste. Covers A LOT! first time I made it I made 4 batches and ended up covering 5 batches of (24 count) cupcakes and 1 -8 each double layer cake. As a matter of fact I had planned to make 4 batches for two batches of cupcakes and the one-eight inch cake thinking that if I laid it on thick this would work but I had SO much left over I made the three batches of extra cupcakes that I donated to my daughter's school for a fundraiser. It colored and piped WONDERFULLY and in one of my extra cupcakes I added a capful of lemon extract to compliment the lemon cake I made and adding that little bit of flavor did not take anything away. I have been asked to make this again, And I will! :)
Gonna try it today.
Love this! It's my new fav. It crusts and colors well and tastes oh-so yummy!
IT TASTES GREAT BUT DOES NOT CRUST!
many of you mentioned that it didn't crust. I found when I made this that you HAVE to use the salted ingredients (butter and the 1/4 tsp). If I used unsalted butter, mine was pretty soft. Also - I do not use Crisco - I use IGA brand, which does have trans fats (for now!)
I love the taste! I just made it. I will be putting it on a red velvet cake in the morning. Does it need to be refridgerated? I have it in there for now but was wondering for after I ice the cake. Thanks! I used the salted ingredients so I'm hoping it will crust for me :) Thanks for sharing!
I followed this recipe to a T and mine is definitely not looking like it will crust at all???? Do I need to refrigerate it to get it to crust or will it crust unrefrigerated??
I tried this recipe and mines crusted just fine :).
Has anyone tried this with Margaine? I am thinking of using that instead of butter.
I always add meringue powder to cream cheese frosting even if it supposed to crust. It helps. I wouldn't use margarine the taste will not be the same as with butter
Loved it, super easy, and mine CRUSTED BEAUTIFULLY!! Thanks so much!!
Does this have to be refrigerated? I want to send it downrange to my husband with some cupcakes but I don't want it to go bad.
Does anyone know if this needs to be refrigerated?
I would assume this should be refrigerated, as it has cream cheese and butter in it. Not necessarily short term (set-up and display) but if you are going to store it over night or for an extended period of time, as well as if it will be exposed to high heat, I would definitely refrigerate it.
I just made a supper cute ruffle cake with this recipe! making sure everything was salted and adding a pinch of salt really did the trick. I posted it to my gallery! so fun! and tasty!