It worked out ok, especially since I iced them with a sweet raspberry butter cream (brown
sugar frosting next time!).
Not exact matches
I needed to cook them longer, and the «
frosting» made ALOT, I think I'd scale back on the powered
sugar next time to up the cream cheese flavor and decrease the sweetness a bit.
I felt the
frosting was too sweet and
next time I will sub corn starch for a cup of powdered
sugar.
I might use half the amount
next time I only use half the amount of
frosting; which btw I made using less powdered
sugar but adding maple syrup instead (as someone else had suggested).
I think I'll try to find a
sugar - free cream cheese
frosting the
next time.
Scrape the bowl and taste the
frosting; if it is too thin, add the
next cup of powdered
sugar; if it is too thick, add another tablespoon of half - and - half at a time.
Lovely, but
next time I want to try the brown
sugar frosting... anyway, just wanted to chime in to say that this works perfectly as a cake as well.
I will have to use the brown
sugar cream cheese
frosting the
next time I make carrot cake!
The
next few days involve last minute shopping, lots of
sugar cookie baking and
frosting, gift wrapping (I haven't even started on that, yikes), and a little light packing (any guesses where I'm headed?!)
I always cheat and use a can of Betty Crocker
frosting — I'll have to check out the back of my powered
sugar next time and whip up my own
frosting Thanks for the visit & sweet words!