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Icing for carrot cake

(4 Posts)
TheseAreTheDays Wed 07-Feb-18 09:43:35

I'm making carrot cake at weekend,but I'm bit confused about the icing sugar to cream cheese ratio in the icing. It seems to vary so much from recipe to recipe, Mary Berry says 25g icing sugar to 250g cream cheese. A philadelphia recipe says 250g icing sugar to 250g cream cheese, and odlums says 425g icing sugar to 250g cream cheese. I've made it before with roughly half and half and was fine,if a bit runny,just wondering what you would use if you were making it? I know it's probably taste dependent but give me a few ideas anyway!

Thank you.

OP’s posts: |
CoffeeMad18 Fri 09-Feb-18 22:14:04

CoffeeMad18 Fri 09-Feb-18 22:16:28

This one is lovely, great consistency and tastes gorgeous. Just multiply it up to cover your cake. If there's any left just put it in the fridge in a Tupperware and spoon straight into your mouth as and when...wink

MistyMinge Fri 09-Feb-18 22:17:12

I've made the mary berry one several times before with cream cheese, butter and icing sugar. I find that a good consistency and very tasty.

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