Carrot cake topping problems

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Country Baker

Carrot cake topping problems

I have been making the same carrot cake with a cream cheese based topping for quite a while now. However every now and then I find that the topping is too "slack" and I can only narrow it down to the cream cheese (which is the well-known full-fat type), as the other ingredients remain the same (margarine, vanilla extract and icing sugar). Does anyone else have any problems using cream cheese in this regard?


Carrot cake topping problems

No, I haven't had a problem.
So long as I use the full fat cream cheese - the low fat one didn't work very well, but that doesn't really help you!!
Just noticed you use margarine - I've always used butter.
Has the margarine changed at all in consistency ?


Carrot Cake topping

I always used butter too. Once you've beaten and softened the butter and mixed it with the other ingredients it will then firm up nicely again once it's been in the fridge. Margarine is made with refined vegetable oil and so it can't solidify.


4 ounces butter, softened
8 ounces cream cheese, softened
4 cups icing sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts

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