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**URGENT** Help needed with cream cheese icing ASAP!!

post #1 of 14
6/16/12 at 4:01pm
Thread Starter 
Ok.. I made about 100 cupcakes to donate to a benefit for TONIGHT for a lady with brain cancer. Of the 100, 24 are red velvet so I made what sounded like a great recipe from a well known source for the cream cheese icing. It called for:

8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

So I doubled it because of the number of cupcakes. It's like SOUP!!! My whipping cream was COLD.. everything seemed right. I have even re-chilled the whole bowl and it just is NOT getting any thicker. I have tried adding more icing sugar and nothing.

PLEASE HELP!!! DOES ANYONE HAVE ANY IDEAS???

Thank you in advance!!
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post #2 of 14
6/16/12 at 4:17pm
Use the recipe from Earlene Moore's site. Google it.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 14
6/16/12 at 4:24pm
that is no were near enough powdered sugar for that amount of liquid, I'd add more....
and then whip the daylights out of it
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post #4 of 14
6/16/12 at 4:24pm
I use the same recipe but with 2 cups of whipping cream. Did it ever get thick? If its that you over whipped it, you could add more cream and whip again. I usually beat the cream cheese, sugar and extracts and with the mixer on low add the cream. As is gets thicker so the cream doesn't fling out increase speed.
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post #5 of 14
6/16/12 at 4:36pm
Hi, please read this recipe and the comments. Lots of decorators use this recipe. While it taste good, it does not taste as good as the original cream cheese recipe. It takes out some of the tang(twang)? of the original. I know, i have made both. This recipe just makes it more sturdier than original recipe. Also, Carmijok, on this site, has one that i make also. Try hers also. She said the one she shares here is all that they used at a bakery she worked at. I will try to find that one also.hth

http://cakecentral.com/recipe/decorators-cream-cheese-frosting
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post #6 of 14
6/16/12 at 4:52pm
Hi , here is one thread with carmijok, There are many more. She gives the recipe she loves and stands by. hth


http://cakecentral.com/cake-decorating-ftopict-710795.html
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post #7 of 14
6/16/12 at 5:12pm
how long did you whip it for? actually, i remember with my cream cheese frosting with the heavy whipping cream in it it really never gets that whipped, just makes it not so dense. don't think i really helped there but something to think about :p

I would also say you could add some shortening in to stiffen it up...I don't se ebutter in the recipe either. How much more PS did you add?? because my recipe calls for 3 cups!
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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post #8 of 14
6/16/12 at 5:30pm
Thread Starter 
Thank you everyone for your quick replies. Unfortunately starting over at this point is not an option. I have added more icing sugar as some of you had suggested. I really thought I could trust this persons recipe or I would not have wasted my time. It never did get thick and I am pretty sure I did not over beat it. I will add a bit more cream.. heck maybe even better at this point. I'll let you know.. fingers crossed. Some people are really looking forward to these red velvet cupcakes.. I would ate to just "dip" them in crappy icing!!
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post #9 of 14
6/16/12 at 5:44pm
Thread Starter 
Not working. icon_sad.gif I am just going to continue to whip it at this point. what's the worst that could happen? I may end up with butter!!
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post #10 of 14
6/16/12 at 6:41pm
Cream two sticks (1 cup) of butter.

Slowly beat in your cream cheese mess a quarter cup at a time until you have a stable fluffy frosting.

It will come together and it will set up in the fridge.

Sorry for the late response..I was troubleshooting my own cooking project.
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post #11 of 14
6/16/12 at 7:59pm
Thread Starter 
Quote:
Originally Posted by BakingIrene

Cream two sticks (1 cup) of butter.

Slowly beat in your cream cheese mess a quarter cup at a time until you have a stable fluffy frosting.

It will come together and it will set up in the fridge.

Sorry for the late response..I was troubleshooting my own cooking project.



thank you. I think that might have worked. I hope you were able to figure out your problem. I creamed butter and shortening (even though I have trouble with the shortening part) and added back some of the cream cheese mess... maybe too fast though as I was impatient. It did kinda come back together and then seemed to separate. I gave up and sent my friend without the red velvet cupcakes as I couldn't risk associating my business with the mess. The rest of the cupcakes were flawless... I guess you can't win them all.

Thank you again to all who tried to help.. I will never try that recipe again... lesson learned!
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post #12 of 14
6/16/12 at 8:24pm
If I wasn't so dopey, I would have also said to use a food processor. That will rescue icings that have broken by whipping.

I have stopped using cream cheese--I buy Balkan style yogurt with 6%BF and I drain that in two layers of paper towel in a colander. It loses half of its volume, and firms up very well, and it tastes a lot better than cream cheese. Astro and Liberte brands work the best (ON/QC markets). The whey is also great for baking cakes instead of buttermilk.

The only thing that I can suggest is that you add an equal amount of butter at the beginning. Increase sugar to 2 cups. Then add the heavy cream very slowly while whipping--you might be able to add about 1/2 cup to get a fluffy but decent icing.
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post #13 of 14
6/17/12 at 10:03am
Thread Starter 
Quote:
Originally Posted by BakingIrene

If I wasn't so dopey, I would have also said to use a food processor. That will rescue icings that have broken by whipping.

I have stopped using cream cheese--I buy Balkan style yogurt with 6%BF and I drain that in two layers of paper towel in a colander. It loses half of its volume, and firms up very well, and it tastes a lot better than cream cheese. Astro and Liberte brands work the best (ON/QC markets). The whey is also great for baking cakes instead of buttermilk.

The only thing that I can suggest is that you add an equal amount of butter at the beginning. Increase sugar to 2 cups. Then add the heavy cream very slowly while whipping--you might be able to add about 1/2 cup to get a fluffy but decent icing.



Thank you for the idea and the suggestions. I had no idea yogurt would work and I will try yogurt next time. Meanwhile I have 24 red velvet cupcakes with some pretty crappy icing to find homes for! haha Maybe I will find an unsuspecting dad somewhere to pawn them off on!! haha
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post #14 of 14
6/17/12 at 10:32am
i use martha steward recipe isgreat i has butter no cream i think this is the best you can found it online good luck

http://www.facebook.com/pages/Lizs-Sweets/175132519196836?ref=hl

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http://www.facebook.com/pages/Lizs-Sweets/175132519196836?ref=hl

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