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Topic Title: Crusting Traditional Cream Cheese Frosting that requires no refrigeration Created On Saturday October 06, 2012 11:02 AM Topic View: Branch View Threaded (All Messages) Threaded (Single Messages) Linear

sweetgrandma Posts: 12107	Posted: Saturday October 06, 2012 11:02 AM I made the Traditional Cream Cheese Frosting recipe that I've posted before that doesn't need refrigeration and just realized it crusts! I didn't notice it before but it crusts like bwbc. Yay!
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jonesjp1 Posts: 6	Posted: Saturday October 06, 2012 12:51 PM Hi sweetgrandma would you please give me the recipe so that I can try it. The wedding is 11/3/2012 and I hope this will work for me. Thanks. nysbian7@gmail.com
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cakedujour Posts: 16554	Posted: Saturday October 06, 2012 2:42 PM Traditional Cream Cheese Frosting/TraditionalCreamCheeseFrosting.aspx This site has many recipes that do not require refrigeration. This link will take you right to the recipe that sweetgrandma mentions above.
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cakedujour Posts: 16554	Posted: Saturday October 06, 2012 2:47 PM Well, let's try that again. :-/ Traditional Cream Cheese Frosting
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sweetgrandma Posts: 12107	Posted: Saturday October 06, 2012 7:34 PM Thanks cdj!! That's the one!
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LuvMySGT Posts: 41	Posted: Monday October 22, 2012 8:33 PM Has anyone ever added coloring to this recipe?
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emmer_d Posts: 1771	Posted: Wednesday October 24, 2012 8:50 AM Can I add a little cinnamon to this? If so, how much would you add? Thanks!! Emily
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sweetgrandma Posts: 12107	Posted: Thursday October 25, 2012 4:19 PM luvmysgt....(love your name) I don't know why you couldn't add coloring but remember the frosting isn't pure white so that might affect the color. And use the paste or dry colors to keep the frosting from getting too thin emmer ...that sounds delicious!!
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LuvMySGT Posts: 41	Posted: Thursday October 25, 2012 8:56 PM Thanks, sweetgrandma, for the advice and compliment. ;-) Im making some Halloween graveyard cupcakes (putting bones and tombstone candy on them) and wanted to do a spice cake. I figured using a cream cheese icing would taste better than a traditional buttercream.
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parkerhouse Posts: 4	Posted: Tuesday October 30, 2012 7:07 PM How much of this frosting would I need to fill/cover a double layer 8 in and a double layer 10 in.? Doing the Wilton layer cake class next week!
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FORUMS > Recipes < REFRESH >

Navigation: Select Weddings Life Celebrations Seasonal Products Recipes General Information Bake Decorate Celebrate! Television... Pops Decorating Basics Wilton Method Cou... Gum Paste & Fondant Wilton Method C... Flowers & Cake Design Wilton Method... Advanced Gum Paste Flowers Wilton M...