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.
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Food/recipes
Icing for carrot cake
3 replies
TheseAreTheDays · 07/02/2018 09:43
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