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Cream cheese icing.. how to make it not run?

post #1 of 5
Thread Starter 
Hey again.. back with another question.. lol.
I made a cream cheese drosting recepie i got off the site but it was awfully runny.. i've seen some pictures on here where the icing is nice and stays in place... what recepie do you use to make it such a nice solid consistancy?
post #2 of 5
My basic cream cheese icing (that I use for carrot cake) is

1/2 cup butter (1 stick)
8 oz cream cheese (brick only)
1 lb. powdered sugar
1 tsp vanilla extract.

If I think the icing is too loose I will add 1/2 to 3/4 cup of powdered sugar.

There is also a recipe from this site ( I forget who posted it) for a crusting cream cheese icing also.
Ginny
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Ginny
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post #3 of 5
Thread Starter 
thank you so much.. might sound silly but how much is 8 oz of cream cheese.. is that the whole brick you get from the store?
post #4 of 5
8 Oz. is the whole bar from the store. I think there is a recipe from Bunnywoman for cream cheese frosting that she said was more stable. I need to look it up in my to try pile....I will try to post the link ASAP.

Berta
post #5 of 5
Thread Starter 
thank you, i really appreciate the help..
my sister's b-day BBQ is on saturday and she requested a carrot cake so i tried the recepie yesterday and was not happy with the way the cream cheese frosting held on the cake.. i don't want her b-day cake looking like crap
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