I'm not sure how the people who found it runny, went wrong. It's an icing, not a frosting, but still!
-Use CREAM CHEESE, not CREAM, like someone must have, by their comment.
-Wait until your cake cools down before icing it, so it doesn't start to melt. At room temperature, it spreads like butter or cream cheese, amazingly enough.
-It may seem obvious, but if you don't like the taste of cream cheese, don't use cream cheese to make icing.
I only used 2/3 cup of icing sugar because I want to taste the cheese, not the sugar, and it still stuck fine to my cakes--mind you, they had tapered sides from the tapered sided pans I used, so more traction.
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I'm not sure how the people who found it runny, went wrong. It's an icing, not a frosting,...