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Cream cheese icing for carrot cake. Sorted!

Not much in the way of knitting or sewing going on here – an enforced hiatus due to unwell chiddler – but i have been baking (with clean hands, worry not folks). 

The husband had a birthday yesterday and I asked him what he wanted for a birthday cake.

“Carrot cake muffins” he said.

“…” I said.

After a deep breath and a vow to make a better batch than the ones that I turned out for the child’s first birthday, I got to work.  The recipe I used for the muffins came from Rachel Allen’s “Bake” book – it’s meant to be used for a loaf, but I broke free from the restrictions of the recipe and used the mixture as per the recipe (minus nuts and orange juice) and it worked out as enough mixture for 12 muffins (fairy cakes) and a mini loaf.

WORD OF WARNING – it took FOREVER to bake.  seriously.  fairly simple recipe but ye gods, it took a long time to cook.  I had the muffins/fairy cakes in for 25 minutes and the loaf for a good 45 minutes. They smelt lovely though, so that was nice.

Anyway.  Cakes were cooling down on the cooling rack when my attention turned to the cream cheese icing.  The last time i made them, it was way, way too runny.  i tried to pipe the icing and the consistency meant that the icing sort of splatted rather than piped.  Bah. 

All the recipes I found recommended using doulbe quantity icing sugar to cream cheese with milk and vanilla essence.  Nope, this was NOT good.  This = runny icing.  So wrong.  So i experimented.  And had a play around and found my ideal recipe.  It is as follows:

  • Take a big wodge of cream cheese icing.  Put in a big bowl and squish it down a bit with a spatula just to have a feel of the consistency.  It’s squidgy, you know it will be squidgy, but it’s good to check.
  • Then add what looks to be twice the quantity of icing sugar.  mix it into the cream cheese. 
  • Add a drop of vanilla essence.  squidge it in too.

Now the icing will be pretty runny still so…next step is key. Super important.  Totally essential

  • Add more icing sugar.  just a spoonful at first. mix it in.
  • it will still be runny.
  • so keep adding icing sugar. 

That’s it.  keep adding the icing sugar slowly then taste every so often to make sure it’s not overly sweet.

I was able to get quite a firm consistency and then ladled it into a piping bag and piped it onto the fairy cakes and the remaining icing was spread over the loafs using a spatula.  YUM.

I may have eaten approximately half my body weight in cake and icing over hte last couple of days.  And enjoyed every minute.  luverly.

(apols for the lack of knitting and sewing – i’ll be getting back on track pretty soon on all things handicraft.  I need to finish off the dress for the kid and i’ve got a few plans for cushion covers that i wouldn’t mind trying out.  i just need a bit of time to crack open The Sewing Behemoth to do it.)

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2 thoughts on “Cream cheese icing for carrot cake. Sorted!

  1. Totally agree re quantity of icing sugar! Whatever the recipe calls for I usually double for starters, then bung a bit more in for good measure!

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