I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature ...
I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing
I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.
How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz packages cream cheese, at room ...