Firming Up Cream Cheese Frosting
Baking By bakingmywaytowealth Updated 22 May 2014 , 4:41pm by Jeff_Arnett
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!
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.
You're probably not adding enough powdered sugar.
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!
Excellent! Thanks so much for all the tips!
kmstreepey....I didn't know that about over-beating cream cheese! Thanks for the great tip!
I found that one out the hard way! Unfortunately, more than once....
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!
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?
Yes, you cannot over beat the cream cheese and you most likely have to add more powdered sugar.
Weights differ depending on the product you are measuring. 1 lb. powdered sugar is about 4 Cups.
I advise you to choose the simple one. Although your wedding dress is simple, you can decorate according to your intention, isn't it? A pair of vivid color shoes, vintage veil, jewelry and other accessories is all good choices to complete your wedding look.Cheap weeding dresses online http://www.voguedress.co.uk/
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.
Quote by @%username% on %date%
%body%
