Stiff Cream cheese frosting

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Permalink Reply by Katy Nott on July 24, 2013 at 5:38am

Sybil - I have had this problem too.  There were various suggestions on the discussion I posted.  Meringue powder was one of them (dried egg whites).  That helps a bit.  It also helps if your frosting is chilled before you try piping it.  Use a good quality, thick cream cheese and real butter (the solid block type).

I did cheat a bit with my project as I was getting frustrated.  Bought a tub of Betty Crocker cream cheese frosting - tastes good and is reasonably firm so much easier to pipe.

Here's a link to the discussion I posted, see if there's anything there that helps - 

http://www.cakeswebake.com/forum/topics/piping-cream-cheese-frosting

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Permalink Reply by Maria Gemini on July 24, 2013 at 6:45am

I found this recipe. You can try it but I have not try it yet. Put first the stainless bowl and beater in the fridge so that it is cold and will not melt your cream cheese when you are ready to mix.

Ingredients:

600 g (4½ cups/1 lb 5¼ oz) icing (confectioner’s) sugar, sifted

150 g (⅔ cup/ 5¼ oz) salted butter, softened or at room temperature

250 g (1 cup/ 9 oz) cream cheese, cold from the fridge

A few drops of vanilla essence, lemon extract or grated lemon rind.

Method:

Beat the sifted icing sugar and butter together on a slow speed with a standing mixer or hand-held electric beater until it resembles fine breadcrumbs.

  Add all the cream cheese and mix for about 2 minutes until light and fluffy. Do not OVERBEAT since this could thin the icing.

Add a few drops of vanilla essence, lemon extract or grated lemon rind.

 If you find the icing too sweet you could add 5 ml (1 tsp) of salt to the icing mixture.

This icing can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to two months. When used as a filling or piped on cupcakes serve within a few hours or keep the cake or cupcakes refrigerated in an airtight container for up to 4 days.

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Permalink Reply by Katy Nott on July 24, 2013 at 6:58am

There is a very good point here about not overmixing your icing.  You will overheat it and the cream cheese will go runny.

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Permalink Reply by Sybil Kennedy on July 24, 2013 at 10:16am

Thanks, so much.  I will try these suggestions.  I want my cakes to look pretty but also taste wonderful. Hopefully this will help.

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Permalink Reply by Katy Nott on July 24, 2013 at 11:11am

Be sure to let us know how you get on Sybil!

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Permalink Reply by June Kowalczyk on July 24, 2013 at 7:48pm

Sybil
I see you are from USA, so I am sure you could purchase the Betty Crocker cream cheese flavored icing & add to it. Did that the same as Katy. I do believe you could also purchase cream cheese flavoring/extract. I use one by loran oils. I was out of it when I made my cc icing last time. Hence the Betty Crocker cheat. :o)

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