Crusting Cream Cheese Icing

Not sure how well you can see the stiffness, but it is a stiffer icing than usual.

Cream cheese icing is usually a delicious, but very soft icing. Worried about how it will travel the distance, so I’m going to try a recipe, Crusting Cream Cheese Icing, I found on cakecentral.com. The recipe has a few variations from the usual recipe, but I’m finding it hard to believe they will make that much difference. I’ll see.

Doesn't take much icing to "glue" the cake layer to the board.

Have mixed it up & I have to admit that it does seem a bit stiffer than the usual cream cheese icing. Smear a bit of icing on the fondant covered cake board & I’m ready to start. Unwrap a layer of cake & proceed to tort it so I’ll have a 4-layer cake. Lay the bottom tort on the cake board gently pressing it against the icing. Spread the icing & it spreads nicely. Torte the other layer & finish doing the crumb coat. Although at our house, I have to admit we call it priming the cake. What can I say, Jim has paint in his blood from working at Porter Paint so many years.

After icing the cake, I have to admit that I’m impressed with this recipe. Check out the cake: cream cheese icing & it’s almost completely smooth. I was even able to make roses! Not tight roses, but you can definitely tell they are roses. This is definitely a recipe I will be using again. Add the roses & other decorative features & it’s good to go except for the chocolate butterfly. That will be added on the other side of the mountain at the party site. Carefully place the cake in the cake box & all we’ll need to do in the morning is grab it & run. Ok, more accurately, we’ll carefully carry it to the van.

As you can tell, this icing allowed me to almost completely smooth the sides.

Roses that are actually made out of cream cheese icing!

Tags: cakecentral.com, cream cheese icing, crusting cream cheese icing