Making an italian creme cake with cream cheese icing. How do I get the icing stiff enough to do top and bottom border without melting. I used the Wilton recipe for cream cheese. It is due in approx. 2hours

I made an Italian Cream cake a while back. I iced the cake in the cream cheese icing, but did my borders in regular bc. It tasted fine together. You can see it in my photos. It's the one that says "Happy Birthday Mom." HTH!

Thanx for replying. After I finished the cake I found a stiff consistency cream cheese icing on this site but I ended up freezing the icing until it got stiff and decorating with it. It didn't melt and the customer loved it. I will post mine as soon as I get the stupid camera to work right Love your cakes !!!

Glad to hear that freezing the icing worked out for you. I'll have to try that next time. Thanks for the compliment!!