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Runny Creamcheese frosting

post #1 of 10
6/7/12 at 9:36am
Thread Starter 
On yesterday I have some red velet cupcakes that require creamcheese frosting. When I made the frosting it was kind of running it wasn't stuff enough to put on top to the cupcake to make the normal cupcake "swirl" or anything else for that matter. I was wondering if anyone know what I could have dont wrong, and/or do you have a better recipe for a creamcheese frosting.
This is what I did, I use 1 8oz of soften creamchees, 4 cups of power sugar, 1 stick of soften butter, and 2 teaspoons of vanilla.
I got this recipe off the internet, so what went wrong, oh the recipe called for 3 cups of sugar, but it was way to watery so I added a 4th cup to try to thicken it up.
As of now the creamcheese frosting taste good, so I was just going to use it to make some cake truffles, but I wondering if it will even hold the cake together. What do you think icon_smile.gif pleae help.
Love of cakes
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Love of cakes
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post #2 of 10
6/7/12 at 9:52am
I find it hard to get cream cheese firm enough to swirl, but I have much better luck when I make it with cold cream cheese rather than room temperature.
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post #3 of 10
6/7/12 at 10:03am
Thread Starter 
Thank-You
Love of cakes
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Love of cakes
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post #4 of 10
6/7/12 at 10:44am
Try this:

12oz cold cream cheese
1 stick unsalted butter
1 tablespoon vanilla extract
3 3/4 cup powdered sugar.
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post #5 of 10
6/7/12 at 1:41pm
Thread Starter 
Thank-You very much
Love of cakes
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Love of cakes
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post #6 of 10
6/7/12 at 4:29pm
I live in the humid Southern USA, which presents a huge challenge when using cream cheese frosting. I add powdered sugar until I get the consistency I need, instead of only adding what the recipe calls for.
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post #7 of 10
6/7/12 at 4:40pm
This is actually my go-to buttercream recipe. I use it for all my cakes. Check out my gallery and you can see it pipes well, crusts well and most importantly tastes delicious. Learned the recipe from the bakery I worked for. I don't cover with fondant...just buttercream with fondant decor.

2 sticks (8 ounces) of real butter (I use salted)
1 8 ounce box of cream cheese
2 lb package of powdered sugar.

Blend softened cream cheese and softened butter together in mixer until very well combined. Slowly add in powdered sugar.

That's it. You don't need vanilla but if you want to change the flavors with zests like orange or lemon...or fresh coconut...it works great. I turn this into chocolate by adding a splash of vanilla and 2/3 cup cocoa powder and a half stick more butter. Yum. HTH!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #8 of 10
6/7/12 at 5:38pm
This is the recipe I always use and it works very good for me:

Ingredients:
2 (8oz) cream cheese, softened
4 cups of sifted confectioners sugar
2 sticks of unsalted butter, softened
1 tsp vanilla

Directions:
1. Mix crem cheese with sugar and butter on low speed until incorporated. increase speed to high and mix until fluffy (5 mins aprox) scraping down the sides occasionaly.
2. Reduce speed to low, add vanilla and raise speed, mix briefly until fluffy.
3. Store in the refrigerator until somewhat stiff before using.

Hope that helps.
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post #9 of 10
6/8/12 at 6:01am
Make sure you use full fat cream cheese...the low fat one will always be runny and won't stand up to piping.
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post #10 of 10
6/8/12 at 6:46am
Quote:
Originally Posted by Valkstar

Make sure you use full fat cream cheese...the low fat one will always be runny and won't stand up to piping.



YES!! I learned this the hard way. I accidentally bought low fat cream cheese and it was very runny. It was yucky, I tossed it. thumbsdown.gif
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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