it's more commonly done with meringue-based frostings (like Italian meringue buttercream or swiss meringue buttercream).Īnother thing that may cause a curdled look is if the cream cheese isn't fully incorporated into the mixture and you may see flecks of it. This is probably what I would try first.Īnother option is to heat a portion of it and then whip everything together, but I haven't tried that technique on this recipe. Sometimes you can refrigerate the frosting for an hour or more to cool it down significantly, then re-whip it. There are different ways to tackle this, depending on what caused the curdling. I took it out too far in advance, it warmed up, then the frosting I made with it broke down. For example, if you were baking cakes before making the frosting, your kitchen might be too warm and that probably caused the frosting to separate and "sweat." I've had it happen especially when the cream cheese got too warm before I made the frosting. Assuming you followed the quantities and method exactly, it's likely it's a temperature issue. Try browning the butter, then cooling it to room temperature to give the frosting a nutty flavour. You can alo use this frosting to fill whoopie pies and you can also colour it with gel food colouring for decorating. There are so many ways to get creative with this frosting.
You know this recipe is good because this cream cheese frosting works great in layer cakes without the risk of sliding layers and weeping frosting!
berry chocolate cake with cream cheese frosting.Once you have mastered this thick cream cheese frosting recipe, you will see that it is so thick that you can use it to make layer cakes and for decorating. If you can, buy the cream cheese sold in blocks and make sure to buy full-fat cream cheese, preferably Philadelphia brand. That extra water in the tub product means your cream cheese frosting will be more prone to breaking down or becoming too soft. Cream cheese sold in the tub is formulated to be spreadable and that softer consistency comes the water content: cream cheese sold in the tub has slightly less fat and more water than cream cheese sold in blocks, which is much firmer. The cream cheese product you buy has an impact on this recipe. In fact, you end up with a frosting that tastes a lot like cheesecake, tangy and not overly sweet! Cream cheese in the tub versus blocks of cream cheese The cream cheese remains intact, and no water leeches out.īy following this mixing order, you can make a frosting with significantly less sugar. The sugar is coated with fat, therefore making it more difficult to draw out the moisture from the cream cheese. Step 2: Once the butter and icing sugar are well mixed, THEN you add in the cream cheese.Step 1: Cream the butter with the icing sugar first, thereby coating all the little sugar molecules with fat.Without resorting to adding an excess amount of icing sugar, to make a thicker cream cheese frosting that can be used to frost a cake or decorate cupcakes, the solution is simple: change the order you mix your ingredients in:
Best cream cheese frosting recipe ever how to#
How to make thick cream cheese frosting that is stable and can be piped This leads to a cloyingly sweet cream cheese frosting that doesn't taste very good. Bakers tend to overload the frosting with powdered sugar to stiffen the frosting. The frosting doesn't hold its shape when piped and it's quite unstable. Without all the extra powdered sugar, the frosting is too soft to work with. This is the main reason why most cream cheese frosting recipes recommend a huge amount of icing sugar. But since cream cheese contributes double the moisture, when the icing sugar draws out that moisture, you end up with a soupy, runny, unstable cream cheese frosting. Butter has very little moisture to draw out, so you can make a thick, pipeable frosting with butter and icing sugar without much worry. When the cream cheese is creamed with the butter, and then the icing sugar is added in, the icing sugar draws out that moisture from the butter and the cheese. What remains in both cases is mostly water, so cream cheese contains more moisture than butter. Remember that most grocery store butters have roughly 80 % fat in them, while cream cheese is half of that, around 40 % fat. Why is it so unstable?Ī block of cream cheese contains a lot more water than the same weight of butter. The reason cream cheese frosting recipes call for so much powdered sugar is because without the extra powdered sugar, cream cheese frosting tends to be runny, unstable, weepy, and soupy. Typical recipes for cream cheese frosting have you cream the butter and the cream cheese together, then add A TON of icing sugar. Why is cream cheese frosting runny or too sweet? Disclosure: As an Amazon Associate, I earn from qualifying purchases.
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