Every time I make cream cheese icing for a carrot cake and follow the instructions (icing sugar, orange juice and philadelphia, basically) it goes slimy and sloppy, and doesn't stay put on the cake. I need something that goes on nicely and forms a slight crust after a while. Even when I've added butter to the icing, it's still on the sloppy side. Any tips? (I want to flavour it with lime or orange, so need to add zest and a bit of fresh-squeezed juice.)
Aha. I didn't think I'd been using too much juice, but that makes sense. Popbiscuit, I'll give that a go. <boggles at a pound of Philly> Bonsoir, I can see that would give orange flavour without adding moisture, so I'll try that.
I use the Hummingbird bakery cream cheese frosting recipe (scroll down the article for the frosting recipe) and it's always come out perfectly light and fluffy. One quantity is plenty to cover a normal sized cake. Always get lots of compliments when I make it.