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HELP! Georgetown Cupcake Cream Cheese Frosting! Why is mine runny?

post #1 of 16
Thread Starter 

Hey guys! I have tried the Georgetown Cupcake Cream Cheese Frosting recipe for about 3 times now but i can't seem to get it right. Their's are so light and fluffy while mine always turns out flat and runny... :-t

Have you guys tried this recipe? What am i doing wrong? How long should i beat cream cheese frosting?  Can you guys give me tips and tricks in making the perfect cream cheese frosting?

 

Here is the recipe:

 

4 tablespoons unsalted butter, at room temperature

4 cups confectioners sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, at room temperature
 
DIRECTIONS
 
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy.

 

Thanks!

post #2 of 16

Hi Anne, contrary to what the directions tell you, I always find that cream cheese frosty turns runny the more you beat it.  Next time try just barely beating the ingredients together and see what you think - I bet you'll be much happier with your frosting!

post #3 of 16

Hi Anne, contrary to what the directions tell you, I always find that cream cheese frosty turns runny the more you beat it.  Next time try just barely beating the ingredients together and see what you think - I bet you'll be much happier with your frosting!

post #4 of 16

True - more mixing makes it runnier.  But it sets up again.

 

Try different ratios.  I use 8 ounces butter, 8 ounces cream cheese, 2 pounds powdered sugar, flavor as desired.

post #5 of 16
I usually add more PS because I like it sweeter, so I've never found it to be runny!
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post #6 of 16
Always use full fat cream cheese, as the reduced fat stuff will literally turn to water when used in frosting.
post #7 of 16
Thread Starter 

thanks for your tip guys! I am obsessed with georgetown cupcakes and follow their recipe very carefully but with the cream cheese frosting i just can seem to get it right. i never had problems with all their recipes except for this. i just don't know when to stop beating and end up with non-pipable frosting! LOL

 

do you guys have tips in rescuing runny cream cheese frosting? in case i over beat mine again. :D would you guys advice to use room temperature cream cheese or not?

post #8 of 16
Quote:
Originally Posted by CakeGeekUk View Post
 

Hi Anne, contrary to what the directions tell you, I always find that cream cheese frosty turns runny the more you beat it.  Next time try just barely beating the ingredients together and see what you think - I bet you'll be much happier with your frosting!

Thank you for that tip.  I made some cream cheese frosting yesterday and finally put it in the refrigerator because I was hoping it would firm up if chilled.  I wondering then, if all the mixing was causing the butter to literally just melt.

post #9 of 16
Thread Starter 
Quote:
Originally Posted by darkchocolate View Post
 

Thank you for that tip.  I made some cream cheese frosting yesterday and finally put it in the refrigerator because I was hoping it would firm up if chilled.  I wondering then, if all the mixing was causing the butter to literally just melt.

 

I chilled mine too but didn't made any difference. i just have to remember to learn when to stop. lol!

post #10 of 16
What kind of cream cheese are you using? I've whipped mine for hours before. Are you using the brick cream cheese?
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post #11 of 16
Thread Starter 
Quote:
Originally Posted by kikiandkyle View Post

What kind of cream cheese are you using? I've whipped mine for hours before. Are you using the brick cream cheese?

 

regular Philadelphia Cream cheese

post #12 of 16

Could it be that they use European style butter?!

post #13 of 16
I have tried georgetown red velvet as well and it was the best cup cake i have ever had. I tried to make it at home from the recipe in you tube but it wasn't the same. They said that the secret is to beat it for long time, but it turned watery when i over beat. I think that they have a secret ingreadiant on there cream cheese frosting. It was fluffy like a cloud and not too sweet or powdery. It wasnt glossy like all cream cheese. I wonder if they put egg whites on it. I am curious just like you.
post #14 of 16
I make it using regular old American butter, generic brick cream cheese and powdered sugar and vanilla. That's it. It's never failed on me. I can't think of any reason why, but I've never had an issue with it.
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post #15 of 16
Thread Starter 
Quote:
Originally Posted by vanillamom View Post

I have tried georgetown red velvet as well and it was the best cup cake i have ever had. I tried to make it at home from the recipe in you tube but it wasn't the same. They said that the secret is to beat it for long time, but it turned watery when i over beat. I think that they have a secret ingreadiant on there cream cheese frosting. It was fluffy like a cloud and not too sweet or powdery. It wasnt glossy like all cream cheese. I wonder if they put egg whites on it. I am curious just like you.

 

I followed the tips they gave here. I didn't beat it for a long time just until it is light and fluffy. i don't follow the 3-5 minutes beating time in the recipe anymore and my frosting turns out great now. thanks everyone!

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