Piping Cream Cheese Frosting
I want to use cream cheese frosting to pipe onto a cake, but my frosting is not firm enough to hold it's shape. It's OK just to torte and cover with it, but nothing else. I have tried adding some royal icing to it and put it in the fridge over night to see if that helps. If it doesn't does anyone have any suggestions as to what I can add to it to firm it up to piping consistency? I don't want to add any more icing sugar as it's just going to get way too sweet.
Thanks for any suggestions (particularly if you know they work!).
Replies to This Discussion
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Permalink Reply by Joann Gottermeyer on
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I you usually dissolve the salt in a bit of water - forgot to mention that!! The grinding would be great too - they sometimes sell popcorn salt which is really powdery - I bet that would work great too.
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Permalink Reply by June Kowalczyk on
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That's why I grind my salt Joann. You can't buy popcorn salt anywhere around here. Not even cake supply.
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Permalink Reply by Katy Nott on
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I'm quite sure popcorn salt would be a big no no in the UK lol! But dissolving in water sounds logical, thanks.
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