Anyone with experience? Can you decorate and pipe borders with it?

I plan on making it this afternoon and I need help. I am learning to not like regular bc and have heard this tasted good. Also, does anyone know if it holds up in heat? I live in Texas.

Thanks,
Stephanie

I have made the crusting cream cheese icing recipe on this site and it is delicious! It was hot but not humid and it held up fine during decorating but like any dairy product, I would not keep it out of the refrigerator for long. I also found it took about an hour to crust over, in the refrigerator.

The Crusting Cream Cheese Icing tastes wonderful! It is very hard to smooth though and takes a long time to crust. If it is at all warm or humid it is impossible for me to get it to look as good as BC. (Although I am sure that a lot of people on CC can handle it just fine. ) This cake was made in July with that icing, and you can see what I mean about the smoothness.

I have used the recipe from this site and everyone likes it, but it does best if you refrigerate after decorating. The heat will make your decorations melt and flatten out. It is very easy to work with and pipes easily for borders, I would not leave it outside in the heat

I've made the CCC frosting recipe from this site SEVERAL times and it has always turned out great!!! I actually have to put some aside for my dH so he can use it with the cake scraps!! I was able to pipe borders, cornelli lace, and color it!!! Try it, you will really like this recipe!!

I'm really amazed that some people had to wait an hour for it to crust I've actually treated it like the regular BC frosting; which is wait about 10 to 15 minutes to do the VIVA method!!

I have made it several times and it is GREAT!!! I am not a fan of cream cheese and this is soooooooo GOOD!!!

Last time I made it, it was warm in my house (I'm in texas!!) and I had to ice, smooth, frig, smooth, frig, smooth, frig...... back and forth.. but it was soooo worth it!!!

I used the sponge roller technique and it smoothed out great!!

I use the crusting cream cheese from Earlene's website and it worked well and was just like my buttercream. Crusted just as fast too. Everyone loved it.

butterflyjuju, How did you like the taste of the Butavan in Earlene's recipe?

I didn't use Butavan. I used vanilla mixed with almond and butter flavoring. I also used Cinnamon vanilla liquid creamer instead of water. But I have done it with water too. Both times it came out great.

My mother and I hve used the CCC recipe from this site a few times. We never had any problems with it crusting or smoothing it.

This cake was frosted with CCC.