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Looking for Crusting Cream Cheese Frosting recipe!! - Page 2

post #16 of 21
1/23/13 at 8:24pm

Thank you very much for your quick response!!
 

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post #17 of 21
1/23/13 at 8:27pm

Your welcome, it is wonderful.
 

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post #18 of 21
3/13/13 at 9:31am

I am making a two tiered 7.5 octagon shaped cake, a UFC ring. It is going to be pretty small. How do I cut down this recipe for this cake? I def don't need 6 cups of frosting haha

I just like to feed people
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I just like to feed people
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post #19 of 21
3/13/13 at 9:20pm

You could just divide all of the ingredients in half to make a half batch.  Or make a full batch so you  make sure you have enough and freeze the extra.  Or you can do as I do and refrigerate or freeze the rest intending to use it for the next cake and end up eating the whole thing over a period of days a spoon (or two or three or four...) at a time.  Shhh, dont tell anyone my confession.

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post #20 of 21
3/13/13 at 9:36pm
Ahh I see my mistake on Tuesday I made a cream cheese icing that stayed to thin. The recipe I used had 1/4 cup butter to one 8 oz. package of butter. Will be checking around cake central before I try anything new again. Cake turn out nice. Could have been much better with a better icing
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post #21 of 21
3/14/13 at 12:35pm

denetteb that is EXACTLY why I can't make more frosting than is needed at the time, I EAT IT! hahaha

I just like to feed people
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I just like to feed people
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