5 Comments

Yummy, thank for sharing ;)

friend asked me to used cream cheese frosting, will give this recipe a try, thanks!

Thank you so much for sharing this… IMBC is my absolute favorite frosting… and always wondered if I could do a cream cheese frosting with it. WELL — I tried it last week… and it was so delicious!!! Never going back to the traditional one. I might have to practice or try again though because mine turned out a bit softer than my usual IMBC. I didn’t even add all the lemon juice because I was afraid I would not be able to pipe it anymore. Would you perhaps have any tips on this?

Thank you so much, Jo - you have a kind and generous heart.

XoXo Sarah

Hi Sarah
Thank you for your lovely comments, yes this IMBC is a little softer, maybe if we increased the sugar content slightly it would make it firmer I will try it next time I make it, and I’ll be sure to let you know, I love altering recipes…If you saw my recipe book you would laugh as it has so many additions & scribles out LOL…have you tried the carrot cake recipe that i posted recently…It is so good and the consistency is amazing for using as a based for a decorated cake….and is better 1-2 days after you have baked it…some kind of secret alchemy at play I think, but the only recipe I have found that you can torte easily, using the Abgay slicer I can easily cut 1" slices out of each cake

Thank you so much for your lovely comments & feeback

<3 Jo

Hi Jo,
I’m making a RV cake for a friend and the want cream cheese frosting. I’ve found your recipe here. How long can this icing stay out of the fridge? I’m covering the cake with fondant, so ideally I’d tort and ice cake on Thursday and it would stay out of the fridge from the Thursday night until the event on Saturday night. I’d be covering with fondant and decorating Friday. Will it hold up under fondant or should I fill it with this and use white choc ganache?

Sorry for the q’s but don’t want to poison friends/work colleagues, haha . Thanks in advance.

Lesley 😃