Again I am making cream cheese icing for a wedding for tomorrow and AGAIN it is like cream cheese soup!! Please help. I followed the following Ina Garten recipe to a tee!!
For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth
hope this works for you:
Cut your butter and cream cheese into cubes
Try beating the butter first until it is fluffy
then add the cream cheese & vanilla, and beat until all the cream cheese cubes have been broken down.
I don't measure the amount of sugar I use. I never use a lot of sugar.
So add sugar in bits, whisk, taste, add some more sugar until you are satisfied with the taste.
Hi, plz try this recipe of carmijok's . Read the thread. It is more stable that what i use to use and very delicious. I do use pure vanilla flavoring. Again, it won,t stand up to a lot of heat, but better than my usual. hth It does crust and u can smooth it. I always work with it in a cool room of course.
Has this recipe ever worked for you? If so, try to think about what may be different...temp, humidity, measuring correctly, etc. The ratios of fat to sugar is really different than the one I use. If it is soupy you need to add more powdered sugar to stiffen it up.
Again I am making cream cheese icing for a wedding for tomorrow and AGAIN it is like cream cheese soup!! Please help. I followed the following Ina Garten recipe to a tee!!
For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth
There must be a mis-print on that recipe, I've never seen a cr. cheese frosting recipe like that anywhere. There should always be more butter and less cream cheese. Typically, it's 1 lb butter creamed with 2 lbs of powdered sugar. Than add some vanilla to taste and whip in 6 oz. of cream cheese. If you want it stiff, leave as is, but if you like it a little softer (I do) add a couple tbsp. of milk.
Thank you for your advice. To be honest I am not at all surprised that there would be a misprint. Last time EVER I make an Ina Garten or Food Network recipe. The actual Carrot Cake cupcakes told you to back at 400 for 10 min and 350 for 35 minutes!!!! They would have been hockey pucks had I followed that nonsense considering cupcakes usually bake at 350 for 18-20 min!
Just a wee thought, you aren't using low-fat creamcheese, perchance? I once ended up with a batch of soup trying to make a cheesecake with low fat cream cheese. It just doesn't have the stability that full-fat stuff has.
Thank you for your advice. To be honest I am not at all surprised that there would be a misprint. Last time EVER I make an Ina Garten or Food Network recipe. The actual Carrot Cake cupcakes told you to back at 400 for 10 min and 350 for 35 minutes!!!! They would have been hockey pucks had I followed that nonsense considering cupcakes usually bake at 350 for 18-20 min!
Did you happen to look through the reviews before you did it? My red velvet cupcakes came off their site. I HATE red velvet but I actually really like them but I always look through the reviews to see if people changed one thing or another to make them better.
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