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Huge issues with cream cheese icing!

post #1 of 9
11/5/09 at 8:30am
Thread Starter 
I this was the first cake I had every sold. Usually they're donations. I was having SO much trouble with my cream cheese icing. It was getting thinner and thinner. I'm not sure why. More sugar wouldn't help, turning hte A/C on didn't help, etc. It also wasn't crusting. So I'd put it on, it would slide down the cake, never crust, then I couldn't even smooth it. I tried to smooth it and a huge layer just came off with the paper towel. It was such a mess!! Also, because it wouldn't crust, all the icing came up when I removed the board from the top tier. I'm at the party and I go to cut the bottom tier and there's no icing on the top. What a mess. Remind me never to use cream cheese icing again!!
LL
LL
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post #2 of 9
11/5/09 at 8:32am
Thread Starter 
I'm sorry I posted the photo so many times. I'm new icon_smile.gif
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post #3 of 9
11/5/09 at 11:53am
What recipe did you use (please post the actual recipe)?
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post #4 of 9
11/5/09 at 11:55am
Thread Starter 
I don't have it with me, but it was the one on the Wilton site. I believe it was:
1c butter
16 oz cream cheese
1 lb powdered sugar
1T milk

It mentioned some orange juice, but I left that out. Even left out the milk because I could tell it didn't need anymore liquid.
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post #5 of 9
11/5/09 at 12:05pm
Did you use low-fat or no-fat cream cheese? That NEVER works for me. Cream cheese frosting needs that fat.
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post #6 of 9
11/5/09 at 12:12pm
That looks really good for cream cheese icing. There is a recipe on here somewhere for crusting cream cheese icing, but to me does not taste near as good as real cream cheese icing. If you must use real cream cheese I try to cover it with fondant, because there really is no getting it smooth. But even that is a pain in the a**! ha ha
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post #7 of 9
11/5/09 at 12:23pm
Hmm...Looks like too much cream cheese and not enough powdered sugar.

I suggest:
1 cup butter
8 oz cream cheese
32 oz powdered sugar (that's 2lbs)
2 tbsp sour cream
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post #8 of 9
11/5/09 at 12:31pm
just tried the crusting cream cheese recipe here on cc. Wonderful and tasted good
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post #9 of 9
11/5/09 at 4:50pm
Sorry that happened to you. I also think that's way too much fat for that amount of sugar. I will no longer do cream cheese as anything other than a filling because of bad experiences (and NEVER put it under fondant - ask me how I know this!!!).

I just wanted to say that is a really nice cake design. Cute colours and the fondant cut-outs are lovely.
- Natalie
"Blessed are the cheesemakers?"
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- Natalie
"Blessed are the cheesemakers?"
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