Soft cheese frosting advice please

thriftlady_2

I have seen recipes which suggest using quark in place of the full fat version. I'm sure it would work texture-wise but the lovely rich taste will be gone.

I don't like quark:rolleyes: give me fat anytime:o

finc

I prefer the full fat version too but I've only got quark. Was going to make a quark chocolate cake that I've a recipe for but haven't got enough eggs.

thriftlady_2

Finc, if the choc cake recipe needs a lot of eggs, say 3+ you can safely ditch one and add a bit more liquid.;)

finc

Oh thanks for the tip. Might make the carrot cake and freeze it until I've got the proper cheese and do the choc cake instead. :T

recovering_spendaholic

You can use quark, but you need to add in some butter with the icing sugar or the texture won't be right - it goes thin and won't set.

LindseyM

Hi everyone,

I'm making carrot cake, and I'm wanting to make the icing like what they use on the Costco carrot cake - does anyone have a recipe for that? I'd be v greatful

Thanks, Lindsey

Penelope_Penguin

I'm afraid I've had to delete a post as it contained copyright material. Recipe can be found here

MSE_Martin wrote:

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As this has fallen from the front page of Old Style, I'll add it to the existing thread to give you more recipes

Penny. x

Bongedone

Hi,

I made a carrot cake yesterday.

Today I have made the topping as per James Martin recipe consisting of:

250ml Mascapone cheese
250ml Double cream
2tbs Sugar
2tbs Cointreau

Problem is the mix is not thick enough to top the cake with. Is there anyway to thicken it? Last time I made it I must have used extra thick cream.

Will this mix whip do you think or will the Cointreau stop it?

Cheers

Bongedone

Solved. I whipped it.

Should have done that before I posted

Penelope_Penguin

Bongedone wrote: »

Solved. I whipped it.

Should have done that before I posted

Glad it's solved (I was going to suggest whipping it, or whipping the double cream to soft peaks before adding everything else, for next time ).

I'll add this to the existing thread on soft cheese frosting, to keep ideas together.

Penny. x