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HELP! my cream cheese frosting is too sweet -

post #1 of 6
Thread Starter 
I have about 6 cups of cream cheese frosting that is MUCH too sweet. I added alot of confectioners sugar to get it stiff enough for decorating. Any way I can fix this? I used butter and cream cheese with some butter flavor shortening.
post #2 of 6
Hi, i have done the same as you before. Didn,t like it either. Way too sweet. I did not use any shortening though. I am sending a link. Please read and get carmijok's c/c recipe. It is delicious and more stable than my regular c/c. i will always use this in the future. I don,t know how you can get yours right. good luck


http://cakecentral.com/cake-decorating-ftopict-745892.html
post #3 of 6
try to add some salt or flour to cut down taste...generally cream cheese is not that sweet and to just keep adding powdered sugar doesn't make it stiff enough. if you still need it thicker try adding some heavy whipping cream...always works for me icon_smile.gif
It's not "just" cake...it's my life!
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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 #4 of 6
A little bit of salt (about 1/4 tsp or to taste) will cut the sweetness without tasting salty. Use popcorn salt (finely ground salt) or dissolve regular salt in a little bit of liquid to allow for full incorporation in the icing. HTH.
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.
-Scott Adams
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post #5 of 6
For future cream cheese icings, don't over work the butter and cream cheese. When you beat or whip cream cheese and butter it causes them to break down and release their water, making a soupy icing that needs a ton of powdered sugar.

Get the butter (or shortening) and the cream cheese to room temperature. Mix the fat, vanilla, salt and powdered sugar into a very very thick buttercream, beat until smooth. Add the softened cream cheese to this very stiff buttercream and mix on low until nicely incorporated, DO NOT WHIP. It will be nice and thick and spreadable, nicely sweet and the tangy flavor of the cream cheese won't be overwhelmed by the sugar. There is a recipe on my blog, just follow the link in my signature.
I have a scratch baking blog! www.bakingbetter.com
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I have a scratch baking blog! www.bakingbetter.com
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post #6 of 6
I agree with the comments about adding salt to help cut the sweet. Also, if it will work with whatever flavor of cake you are making, a little lemon juice subbed in for part of your liquid or flavorings can also help--the sour offsets it a bit.
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