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Firming up Cream Cheese Frosting

post #1 of 15
Thread Starter 
Hello Fellow Bakers!

So Ive made cream cheese frosting in the past and while its super deliscious it was sort of runny. How do I firm it up so it'll look like a buttercream icing on the cupcakes? Meaning, I can swirl it on the cupcakes and not just spread it with a spoon?

Thanks!
post #2 of 15
I use this recipe as my buttercream and it holds up very well.

2 sticks (8 ounces) real butter
1 block (8 ounces) cream cheese
2 lbs powdered sugar

Beat softened cream cheese and butter until well mixed and fluffy and slowly add powdered sugar.
It's delicious and pipes nicely.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #3 of 15
You're probably not adding enough powdered sugar.
post #4 of 15
I've found that if you over-beat your cream cheese, it will break down, get a little liquidy/very soft and will be very difficult to firm up again, even when adding a ton of powdered sugar and refrigerating. So, I'm careful to beat the cream cheese slowly and stop when it's smooth. HTH!
post #5 of 15
Thread Starter 
Excellent! Thanks so much for all the tips!
post #6 of 15
Few more tips for you

Only use full fat cream cheese
Use high ratio shortening as a substitute for half the butter.

Hope they help too icon_smile.gif
post #7 of 15
kmstreepey....I didn't know that about over-beating cream cheese! Thanks for the great tip!
post #8 of 15
I found that one out the hard way! Unfortunately, more than once....
post #9 of 15
I just add a bit more powdered sugar. I use (and love) the Georgetown Cupcake recipe.

1/2 stick butter
6 oz cream cheese
1/4 tsp vanilla
4 cups powdered sugar, sifted

Frosts about 12-14 depending on amount on each.

Perfect every time!
post #10 of 15
Quote:
Originally Posted by kmstreepey

I've found that if you over-beat your cream cheese, it will break down, get a little liquidy/very soft and will be very difficult to firm up again, even when adding a ton of powdered sugar and refrigerating. So, I'm careful to beat the cream cheese slowly and stop when it's smooth. HTH!



Thank you! The last couple of times that I've used cream cheese it's been a liquid mess, and I couldn't figure out why. In fact, the more sugar I added, the more runny it became. Now I know why. Yeah!
post #11 of 15
I had the same problem! Thanks everyone for your tips!!!
post #12 of 15
Quote:
Originally Posted by carmijok

I use this recipe as my buttercream and it holds up very well.

2 sticks (8 ounces) real butter
1 block (8 ounces) cream cheese
2 lbs powdered sugar

Beat softened cream cheese and butter until well mixed and fluffy and slowly add powdered sugar.
It's delicious and pipes nicely.



I've made this once but misplaced the recipe i used. How many cups is 1 lb?
post #13 of 15
Yes, you cannot over beat the cream cheese and you most likely have to add more powdered sugar.
post #14 of 15

Weights differ depending on the product you are measuring. 1 lb. powdered sugar is about 4 Cups.

post #15 of 15

One thing you might try is a different mixing method.  Cream cheese tends to break down if beaten too much.  try this:

 

Soften the cream cheese to room temperature then mix with 1/2 cup of the powdered sugar from your recipe until smooth.

 

Prepare the remainder of the the icing as you would your buttercream, then blend in the cream cheese mixture.

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