I want to make an orange caramel cream cheese frosting to a celebration cake, and I tried a recipe:
1 cup caramel
4 8 - ounce Philadelphia brand cream cheese,
1/2 cup unsalted butter
1 1/4 cups powdered sugar
After beating cream cheese and butter , I beated caramel and the mixture became too fluid and not even the powdered sugar made it firm.It wasn't spreadable at all.
What can I do? Does any one have an alternative recipe?