Excellent recipe. Rich, tangy, sweet... Mmmm. I love cream cheese icing, and this one is great.
For Piping READ THIS!
Use all room temperature ingredients and make as directed, but add and extra cup of confectioners sugar. Yes, it does make it sweeter, but it is the only way this will stand up to piping. Depending on climate, humidity, and many other factors, you may need more/less sugar. Once it's whipped, the icing should hold a medium-firm peak. Use Philadelphia cream cheese, and do not use light... full fat regular is the only way to go. Pipe it chilled ( I chilled mine for a few hours). It will still be softer than, say, a buttercream, but your piping will hold.
Once I piped this on cupcakes and let them sit for a few hours in a pretty warm house full of people, it held.
You could go ahead and use it as written and pipe it cold, but it may fall as it warms up... what's the point in going to the effort of piping gorgeous swirls only to have them fall? Before I added the extra sugar, it was a bit soft for piping, IMO.
Was this review helpful?
0 users found this review helpful
Excellent recipe. Rich, tangy, sweet... Mmmm. I love cream cheese icing, and this one is...