Hi All!
I made a Red Velvet Cake with Cream Cheese Icing for the first time today and although it tastes good, my icing is a mess!!! It drooped all the way down the sides. I tried chilling it and I made sure the cake was fully cooled/chilled before I filled and iced it but it made a horrible mess!!! A friend of mine had the same problem a few weeks ago and I was wondering if anyone knows the reason why this is happening to us?

The ingredients in the icing recipe I used consisted of cream cheese, confectioners sugar, butter and vanilla extract.

Please help!

I wish I could help but I have that problem allllllll the time. It is even worse when I add strawberries!

Hi,
How much liquid and powdered sugar did you use?

-Debbie B.

I didn't use any liquid which is what puzzled me too. I used butter, cream cheese, vanilla extract and confectioner's sugar.

Did the recipe call for 2 lbs of Powdered Sugar, or at least 6 cups?

-Debbie B.

No. It called for 4 cups of sifted confectioner's sugar, 2 sticks of butter, 1 lb. cream cheese and 1 tsp. vanilla extract. Do you think adding more confectioners sugar could have helped me? Pheww! Why didn't I think of that? The cake is already iced so there is nothing I can do at this point right? I am sorry but I am really really new at this. It must sound like I have no common sense to you!

That's ALOT of butter & cream cheese to only a little bit of powd. sugar. I used to have alot of problems with my cc icing until I started using shortening in place of the butter and added more powd. sugar. Also, if it's warm out that won't help either.

Hi,
For a recipe that uses 2 sticks of butter, and 2 (8oz) packages of cream cheese, I feel you should increase your vanilla to 2 tsp., and your powdered sugar to 12 cups.

Make sure to use a good quality, real butter and full fat cream cheese. Low fat versions just aren't the same.

The next time you need to make this frosting, I would only make half of the above to see if it is what you are looking for. A tiny touch of whole milk can help if needed. Humidity plays a factor in how much powdered sugar is needed, so I would add it 1/2 cup at a time until you find the stiffness you need.

I'm sorry that I am not able to share my Mother's exact recipe. She guards them.

I hope these hints will help you.

-Debbie B.

I just wanted to let you know that even though I love to experiment with recipes, you wouldn't believe some of the messes I have made.
Things that on paper seemed like a wonderful idea, turned into the biggest "yuck".

Your cake sounds delicious. I love a good Red Velvet cake. They are so pretty.
Have a great day, and keep up your caking.

-Debbie B.

I use my grandmother's recipe and have never had a problem. Mix a double batch if you're also using it to fill the cake. You can add more powdered sugar to stiffen it up.

Cream together one 8oz block of cream cheese and 1 stick of butter. Then add 1 teaspoon vanilla and beat some more. With mixer on low add 1 box of confectioner's sugar (1 lb or 4 cups). Then turn mixer to high and mix until really smooth. Spread over very cool cake.

There is a really good "Crusting Cream Cheese Icing" on this site. Here is the link:
http://forum.cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html
(I hope the link works!!)

Just wanted to add that the more you mix a cream cheese frosting the softer it will become! Be very careful not to overmix! When I was working in kitchens I always mixed it by hand, never machine, just to avoid messes!

Thanks so much to all of you. This morning I was ready to give up on ever trying this cream cheese icing/red velvet cake ever again. But now I am confident enough to play with it and try to perfect it.

Thanks for all your help!

(Debbie I totally understand about not giving out your family recipe. My mom gave me a recipe for stuffing a long time ago and my sister in law has been after it for years but my mom would've killed me if I ever shared it! )

try the recipe on Earlenes cakes . It is fabulous and you can decorate with it too.

i hate working with cream cheese icing, it just isnt' the right consistancy. it doesn't smooth out nice and it does tend to fall off. my personal preference is to use one wilton cream cheese icing recipie and one wilton buttercreme batch make with all shortening and no butter. It sill has a good creamy flavor and is easier to work with, hope this helps

My cream cheese icing recipe is from Southern Living and never fails. It is :

1 (8 0z) pkg cream cheese
1 3 oz pkg cream cheese
3/4 c. butter, softened
1# powdered sugar
2 tsp vanilla
1/2 c chopped pecans

Mix together first 5 ingredients until well blended. Stir in pecans.