A1+2/3 cup Crisco. Crusts too fast for me.

For heavens. sake. PLEASE tell me how in the heck you even get it to crust at all.  I posted that I even ordered high ratio shortening and it still does not work.  As well as weighing everything, etc. We have tried this one so many times we bought a 100 lb bag of Conf. sugar if you can imagine.

Thanks Cheryl

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I have been trying to get a response from Indy for weeks on this.  We only want a cream cheese version and as I have posted before, I cannot get it to crust.

Cheryl

AThe cream cheese is the problem. That addition TOTALLY changes the fat to sugar ratio which determines crusting.

Well I followed the Cream Cheese ratios of Indy's receipe.  I understand what you are saying but I followed her receipe to a T.  So you think adding more sugar is the key.  If so, there is no use even adding Cream Cheese as there is so much sugar you can't taste it anyway.

I would say if you are having repeated problems with the recipe to look around for another crusting cream cheese recipe rather than going through another hundred pounds of sugar trying to get this one to work for you.  How much of a crust are you getting?  It should only be crusted enough so that you can lightly touch it with your finger and not get icing on it.  It shouldn't be hard or anything like that.  Even if it isn't crusting as much as you want you should still be able to decorate with it.  The crusting (man, repeated use of the word crusting is very unappetizing) only helps with smoothing it with a paper towel or typing paper, it isn't needed for piping or decorating.

What is the actual recipe you are using?  The recipe written in this thread is one that someone modified of Indy's.  Sometimes as things get shared and reposted mistakes are made.  What recipe are you making?

I may be getting it then. I get a slight crust when I put my finger on it after quite a period of time, but when I roll it with the towel or paper, it eventually starts melting and running together.  It does not stay in the pattern.  I am making a CAMOFLAUGE cake (god help me) for my assistant's wedding and the camo on the top has to be piped on and then rolled.  It looks great when I roll it, but when I take the paper off, it deteorates. 

The receipe I am using is 1 2/3 cup shortening

8 oz cream cheese

4 KB sufted oiwdered sygar

6 tblsps Dream Whip

2 tblsps vanilla

1 to 1 1/3 cup ( I have tried both, half and half with coffee creamer as well as heavy cream with coffee creamer, and just half and half)

I beat the cream cheese and shortening a long time 10 to 15 minutes thn start adding the sugar and milk as needed until used up.  4 lbs sifted amounts to about 16 cups of sugar almost every time and then I let it beat for 20 minutes.  One of the repliers said it crusts too fast.  Lors I would love that to happen.

So what do you or anyone use for piping or with the different tips.  I thought you could do that also with this receipe.

Cheryl

Leah, how do you get it to crust TOO FAST??

Cheryl

A

Thank you Leah!

I have looked and searched and simply cannot find Indy actually saying or  posting how she makes her recipe into cream cheese flavored.  I find over and over mamawrobin posting 'her version'.  Her words are her version so I don't know how it is different from Indy's.  That recipe has WAY more liquid than the one I use.  When you have it mixed is it a good consistency or is it really soft?  I never measure and dump in the liquid for icing, I add as needed.  Is the wedding outdoors in a hot climate?  Or indoors with air conditioning?  Will you be able to store the cake in a fridge until the wedding?  The recipe in the third post in this thread is the same that I use.  http://cakecentral.com/t/746115/cream-cheese-icing   I often use 4 pounds powdered sugar so then I can just use the full bag and not have to measure.  My recipe also has some butter flavor.  The real butter makes it taste great and the shortening helps it hold up to  piping, etc.  I suggest you try another recipe.  You could try this one, just a half batch and see if you like it.  If you need it for higher temps you could use more shortening and less butter.  I think you could also add the dream whip powder to this recipe and only add enough liquid to get it the right consistency, don't dump a bunch in all at once.  How much more time before the wedding?  Another thing you could do is try making your preferred icing recipe and use cream cheese flavor to it or add cream cheese to your usual recipe.  You would have to do some adjusting for amount of fat though.