Piping Cream Cheese Frosting
I want to use cream cheese frosting to pipe onto a cake, but my frosting is not firm enough to hold it's shape. It's OK just to torte and cover with it, but nothing else. I have tried adding some royal icing to it and put it in the fridge over night to see if that helps. If it doesn't does anyone have any suggestions as to what I can add to it to firm it up to piping consistency? I don't want to add any more icing sugar as it's just going to get way too sweet.
Thanks for any suggestions (particularly if you know they work!).
Replies to This Discussion
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Permalink Reply by faith brandstetter on
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I have added meringue powder and that seems to firm it up a bit. also my chocolate cream cheese frosting holds it's shape better and even crusts. hope this helps.
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Permalink Reply by Katy Nott on
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Thanks a lot Faith. Sadly I can't use the chocolate option as the colours need to be turquoise and lime! (Don't ask...).
Meringue powder - something that I have never seen in the UK. Do you think I could substitute dried egg white powder? I have some of that and wondered if it might do the trick...
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Worth a try I think its basically the same thing. I put the same amt in as I would put in a buttercream although I think you can increase it a bit ( I try to make it stiff as I have hot hands) let me know how it works.
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Super - thanks so much Faith, I'll give it a try in the morning. Fingers crossed as I'm running out of icing sugar lol!
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Permalink Reply by June Kowalczyk on
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Your dried egg white powder is basically meringue pwdr. You can add a couple of heaping spoonfuls. Or make a small batch of royal icing & add that to the icing. That for sure will firm it up, make it easier to pipe & help crust. :o)
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Permalink Reply by Linda Wolff on
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Katy, when I do a cream cheese icing, I cover the cake with the cream cheese icing and then use traditional butter cream icing that has been flavored with either cheese cake flavoring or cream cheese flavoring by Lorann oils. Since the main cake has the brunt of the cream cheese, and will flavor the majority of the cake, it's a good switcheroo and not one person has ever figured it out that I have just used butter cream for the piping instead of the cream cheese.
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I tried the royal icing route yesterday June and it is a bit firmer this morning, but still not as good as I would like. Probably didn't put enough in. I'm thinking I may have to rethink my decoration......
June Kowalczyk said:Your dried egg white powder is basically meringue pwdr. You can add a couple of heaping spoonfuls. Or make a small batch of royal icing & add that to the icing. That for sure will firm it up, make it easier to pipe & help crust. :o)
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Now why didn't I think of that Linda? I now have a batch of cream cheese frosting that may not get used, unless I change my decoration idea.....decisions, decisions!
Linda Wolff said:Katy, when I do a cream cheese icing, I cover the cake with the cream cheese icing and then use traditional butter cream icing that has been flavored with either cheese cake flavoring or cream cheese flavoring by Lorann oils. Since the main cake has the brunt of the cream cheese, and will flavor the majority of the cake, it's a good switcheroo and not one person has ever figured it out that I have just used butter cream for the piping instead of the cream cheese.
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Just saw Lindas post. That is a good idea. Don't forget Katy, icing CAN be frozen. Often if I have had to change plans, & not use my icing for whatever reason, I will freeze it. Especially if I know I won't be doing a cake for some time. :o)
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Same here, June. And if cream cheese mints can be frozen, then I can't see why cream cheese icing could be too.
June Kowalczyk said:Just saw Lindas post. That is a good idea. Don't forget Katy, icing CAN be frozen. Often if I have had to change plans, & not use my icing for whatever reason, I will freeze it. Especially if I know I won't be doing a cake for some time. :o)
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The cream cheese frosting I make can be frozen (it says in the directions) hope that helps
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Yes, I always freeze any left over icing - cream cheese frosting too. Does it no harm at all. Well so far we are at the stage of having the crumb coat on. I've used my frosting for the filling and the crumb coat (with added royal and egg white powder lol - still a but too runny). Cake decided to try to fall over, even though it had been in the fridge and was really cold. I remembered I had a tub of Betty Crocker cream cheese icing and that is a bit stiffer than mine, so I've coloured that and will use it for the main piping (tomorrow morning). Fingers crossed and watch this space..................
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