I made the icing (cream cheese, butter, powdered sugar) this afternoon. Tomorrow afternoon I am icing the cake, question:
I need to add red & yellow coloring to make it orange, will I need to use the mixer to get this even or will it smoothly blend? Should I have done the color before refrigerating?
TIA!

If you're coloring the whole batch, I'd throw it back in the mixer after it comes to room temp. If not, you shouldn't have a problem just mixing it by hand.

Also, if you're going for a dark or bright orange, you will probably want to do it tonight so you'll know what your true color will be.

Good luck!

Thanks so much. Yea, all the icing is getting colored.
I am doing a pumpkin cake, so if the orange is a little off I will be ok.
thanks again, I am excited about it (so is my 4 yr old cousin, it is *our* project

I would think if your icing does not contain crisco it would be easy to mix by hand. I made a similar icing last week and it was soft and easy to stir. I just love cream cheese icing!!!! I just can not decorate with it because it is too soft!!! I bet the 2 of you will enjoy doing the pumpkin cake.
traci

Thanks Traci,
It was definitely soft today - I am just worried that the refrigerator will stiffen it up too much.
I love cream cheese icing too! my favorite with red velvet, but this is a dark choc (so when we slice it, it will be black & orange).

That sounds really neat. I think you will be fine. You can always add a little milk and beat with your mixer. Or let it sit for a while at room temp and then beat...you may not even need to add any additional liquid.
traci

Sorry in advance, Traci, but

NONONONONONONONONO don't add any liquid! I made this mistake once when I didn't let mine come to room temp and it was soooooo runny. Just bring it out at least a few hours ahead and it will soften right back up.

BTW - what recipe did you use?

4 c. powdered sugar
1/2 stick butter
8 oz cream cheese

Thanks for the tip, I am icing it about 2 today, so I will get it out now...
Thanks again!

Here's the recipe I used, and it turned out great. Held up even in Texas summer heat outdoors. And yes- that is 3 1/2 lbs. powdered sugar, which is a lot. This is enough to ice and decorate a 10" round cake, maybe more. Don't remember.

1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt

Oh yeah - this is a crusting cream cheese icing.

Ooh!
Thanks, that sounds yummy. I could just decorate & eat the icing

I would think that an icing that only used butter(no crisco) would not need the extra liquid. I usually only add extra liquid to my crisco icings. And that is only if I need a thinner consistency for frosting. I was not sure if her icing had crisco. Anyways...I love cream cheese icing...it tastes so yummy!!!
traci