Just iced my daughter's wedding carrot cake with this recipe and it's perfect - thick and delicious and easily holds it's covering of crystallised flowers. Wonderful icing - couldn't be happier. I used the block cream cheese.

This was spot on. I actually added a tiny bit more lemon juice but stuck precisely to the recipe . I think the folk below must be using a spreadable cream cheese which contains more water to make it spreadable. I used a block of cream cheese which holds better. Hope that helps

Used half recipe over a 19cm single layer carrot cake……perfecto

Used half recipe over a 19cm single layer carrot cake……perfecto

I made this icing for a vanilla cake I made for Mum’s birthday. It worked very well, and it was a delicious icing, it was easily thick enough to spread on the cake, I had to add extra lemon juice to make it easier to spread.

To those who have had problems with this recipe, you need to use the block cream cheese. The spreadable ones you buy in a tub are much too soft, and if you use them you’ll get a runny icing. If you use the block cream cheese, you’ll get a delicious, perfect icing.

Followed the recipe and it came out perfect. I didnt soften the cream cheese and think that helped it stay firm enough to spread. Goes well with your carrot cake.

Hello, Should I halve the quantities for your banana cake or should I leave it? Is it actually to runny?
Thanks
Chelsea Sugar:
The quantity of icing in the recipe is suitable for our banana cake recipe. This icing should not be too runny for the cake.

Makes way to much for one cake and was very soft. Need to add lots extra to get it to the right consistency. Will be freezing at least, if not more to use at a later date.

Mine ended up super runny too, no matter how much icing sugar I added, I think the quantities might be a bit off

icing is way too runny for carrot cake.

Really yummy, tangy lemon cream cheese icing! I halved the quantities to ice 20 cupcakes, and had just enough.