ISO: ISO a fluffy cream cheese icing/frosting that will stiffen a bit as it sits>>

[michelle]

I want to put it on top of a moist gingerbread, to replicate starbuck's cranberry bliss bars (that's how they are in canada, anyway). i do want to wrap these in individual pieces, hence, i need the icing to stiffen up. the recipes i have seem to stay too gooey.

thanks smileys/smile.gif

 

[meryl]

The age-old problem! The key to a firmer frosting is COLD cream cheese, not softened/room temp...

And of course, not to overbeat it, which I'm sure you already know.
Once the frosting is made, you can chill it to get it even firmer, but the real key is to use it cold from the beginning.
(I've also added melted white chocolate to the frosting, but it didn't do too much).
Hope this helps.

 

[michelle]

interesting - i've always used it room T - I'll have to try that out! also,

since I'll be sprinkling chopped cranraisins on top, I think i'll do a relatively thick layer of them to keep the plastic wrap from sticking.