Icing/frosting for carrot cake, i

can make the carrot cake fine, but the icing i make with cream cheese, icing sugar, butter and orange rind just stays really sticky. Any ideas why, or does anyone have another recipe please. Thanks.

Chef_dishwash1, Jun 28, 7:28 pm

Are you using full fat cream cheese?

Chef_sarahb5, Jun 28, 8:36 pm

Chef_sarahb5, Jun 28, 8:37 pm

I add vanilla essence to mine. A hit every time with my carrot cake :)

Chef_pohutukawa_, Jun 28, 10:27 pm

Whip it up in a cake mixer if you want a more fluffy, less sticky version.

I'd soften 1/2 cup of cream cheese, a tbs of lemon juice and 50g of melted butter in the mixer. Combine until smooth and pale. Then sift in 3 cups of icing sugar and give it a good beating for a few minutes.

Chef_laspaz, Jun 28, 10:30 pm

This is my recipe that I use when I bake for cafes that I sell my cake to. It can be piped immediately. I find cream cheese icing made with icing sugar sickly sweet and very runny to work with.

Cream Cheese icing

250g tub cream cheese at room temp (make sure this is traditional)
2/3 cup castor sugar (yes castor sugar)
125 soft butter
Juice and rind of 1/2 lemon (or to taste you can add more or less)

Beat cream cheese and castor sugar till fluffy and no lumps. Make sure you scape bowl. Add butter and beat in. Lastly add rind and juice and beat in till fluffy. To make vanilla cream cheese icing add vanilla instead of lemon juice.

Chef_marcs, Apr 23, 2:01 pm

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