I am in the uk and despite being a competent baker, I cannot make make cream cheese frosting that doesn't turn into a gloopy, runny, un-pipable mess.
I nearly always end up pouring it over my layer cakes and letting it drip down the sides.
Can you tell me the exact components of american powdered sugar? ours is pure sugar with anti caking agent, I think american p. sugar has cornflour in it, is there anything else?
Just maddened by this today! Hope someone can help me solve the problem.
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