As this Cream Cheese BC does not require refrigeration, I decided to use this on a carrot cake -- I didn't have a chance to try it until last night.

I did the recipe but added Dream Whip per a suggestion on CC. Though the only thing is, it tasted very much like my regular BC and couldn't really taste the cream cheese in it (though it did crust very nicely as opposed to my other BC that wouldn't crust, which is a first).

I'm not sure if this is how it's supposed to taste or if I did something wrong that made it not have a strong cream cheese taste.

It's possible I used incorrect amounts; trying to convert 7 oz shortening into cups was difficult for me (I'm not the greatest in math), and from my internet search, it should have been just under 1 cup.

The cream cheese package had oz markings on the package, so I feel confident that I had the amount correct on this.

Though I did use whole milk instead of water -- could this have changed anything?


If everything was correct and this is how it's supposed to taste, is there anything I could do to give it more of a cream cheese flavor, and still a crusting BC and able to leave unrefrigerated?


Any suggestions or ideas of where I could have gone wrong -- or if it's correct, how I can change it up a bit?