This might be of help: you can blend granulated sugar into powdered sugar. Does anyone have the answer? Scrape the sides of the bowl again. I wanted to add color, have you tried yet? (Does this make sense? A half-batch makes 2 cups of icing approximately. Experience the world of cake decorating like never before with Cake Central Magazine! Sign In Stiff Cream Cheese Icing For Piping With Star Tip Baking By Cheesetastic Updated 2 Apr 2011 , 11:18pm by Cheesetastic Cheesetastic … Really is stable. I think there could be another issue at play. Comment document.getElementById("comment").setAttribute( "id", "a27dbcacf2c359ccaa8bed68b7ca787d" );document.getElementById("fba40fdf2a").setAttribute( "id", "comment" ); Help spread the word. While this recipe crusted up BEAUTIFULLY, I found it to be VERY sweet and you can't taste the cream cheese at all. Let me know if you can think of any other variables at play in the meantime! This will definitely be one of my go-tos for cream cheese frosting! I have to make 300 cupcakes for a wedding in three weeks. This looks like a nice workaround. This is going to be perfect for my rose cake design! Well let me tell you, the minute I started to whip it up I could see the difference in texture . A far as refrigeration, after icing a cake I don't refrigerate...then again my house is always at a cool temp. Sometimes you use cream of tartar in meringues to stabilize the eggs. I’ve left an iced cake out using this frosting at room temperature for 4 days, and it stayed put. ? You're awesome for doing it! I am determined to get this perfect! I thought it was too sweet, so I doubled the salt and traded out half the extract for milk. I am leaving it on the counter to see what happens in a few hours. Required fields are marked *, Rate this recipe Hi! If it’s not stiff before adding the cream cheese, it’ll have a really hard time getting back to a stiff consistency. l. Tryed this frosting for a 6 tier wedding cake and it came out great. I have a tough time when doubling this recipe....it becomes too soft. Cream cheese frosting, alone or on cake or cupcakes, can sit at a cool room temperature for up to 8 hours before it should be refrigerated. Just some additional stabilization insurance. I thought for sure it was going to be filled with gelatin. Thanks for this recipe!! Thanks! Add vanilla into mixture and combine. Also, when you say the cream and cream cheese should be the same temp does this mean just taking them out of the fridge at the same time? It became nice and smooth and spreadable, but not overly soft. About those cake recipes. {Review} Sprinkles Cupcakes – Washington, DC, 1/2 cup unsalted butter, room temperature, 8oz cream cheese, room temperature (NOT spreadable - brick only). Used this with the Waldorf Astoria red velvet- OMG. Any suggestions are welcome!!! I have two issues that’s bothering me right now: I’d like to have this cream cheese frosting, but want the tiers to all look the same color. Thank you for doing the heavy lifting, this recipe is definitely a keeper. Switzerland. When decorating, it can be smoothed to a crisp, hold romantic swoops, or maintain piped swirls. Chefjennalee it makes approx 6 cups of icing. Do you think this icing is sturdy enough to layer 3 18×13” slab carrot cakes ? Finally, one that isn't too runny. Do you have a recipe with larger quantities or do you just double/triple/quadruple the recipe? I have Sweetex and Cream Bouguet in my pantry. So luxe and velvety. I made a batch of this icing today as a test, as I’ll need it for a cake for a friend’s allergy friendly side cake for her wedding in June. I was looking for a cream cheese frosting recipe that wasn't too soft and would actually hold up. Hi Melissa Thank you for this recipe which sounds great. If anything, it may make it even thicker. To combat soggy bottom pie crusts, bake on top of a preheated baking steel or stone. I prefer the cream version of cream cheese frosting to the butter version so I’m wondering whether you could add shortening to this or if that’s not advisable if you’re also not using butter. Room temp? Thank you so much. We’re there any changes to the recipe? Hi Jay! :) You can find me on Instagram or Facebook. Thank you!! Though, the humidity and heat can make a fool of us all. Also do you think more cream cheese can be added to bump up tanginess? I didn't add any milk, because the consistency is already thin enough for icing. WOW! Hi Anna! If I could crawl through my computer screen and give you a big hug, I would! She wants simple concentric circle ripples as the finish so I really need something cream cheese that doesn’t sag! So yummy, so yummy. Make sure you’re keeping this in a container with a lid in a cold place. I will be honest with you… I have never been a fan of cream cheese frosting. I hate how cream cheese frosting can turn into a gloppy mess when it’s even just a bit warm. I left these out for a while on a buffet and they tasted jst as good after a few hours...but it wasn't over hot in the room. It can hold the weight of the cake so I *think* it might just work but I don’t want to lead you astray! Please help ? For the cakes we served, we made 9″ square cakes and froze the cake layers and then frosted them on site. I’ve been having the hardest time getting it stiff enough. I was too nervous to travel an hour with cake (while driving on a partial dirt road). Hi! I wouldn’t skip the CoT. It continues to get chunky and I cant help but think Im not patient enough on the cream cheese whip part. It turned out perfect! I made this a bunch of times with different brands. There were 850 in total. Ill give the cream cheese more whip time next time I make it. If one was room temp and the other was cold, the mixture would clump up in an effort to reach a common temperature. has any one used food coloring in this recipe? I will be baking in 2 days for my son’s birthday. I am not sure if the white is the same as clear or not, but it is sooooo good! I’d probably play it safe and do the cream cheese frosting between layers and do the outside in the decorator frosting. This looks like exactly what I need for the two-tier cake I’m making – do you know how many cups of icing the recipe makes? Hi there, I’ve made this frosting and it came out great. sooooo much smoother than the other! Thank you for this great recipe. Also, who wants to leave their cake in the fridge too long, it might dry out?!? ? 2) I just have a hand mixer with beater and dough hooks, whisk is not included. Slowly incorporate. Ive been looking for a cream cheese frosting, all that I have tried has been to loose, Cant wait to try it! I have to make cupcakes for a party next month. I’ve stored this at room temp for hours-3 days with great luck. You’ve got this. That’s until I tried this one. Hi! I’d love to help troubleshoot. Exposing the cake to the freezer will cause a freezer taste to leach on to the cake. Hey Melissa! This would be great! In fact, my rosettes were sliding off the sides of the cake. It's used on sugar cookies and candy. Love this one! I am also filling each cupcake with vanilla bean, strawberry cream and salted carmel , I am making 150 for my son’s wedding in August. In a stand mixer with a completely cleaned bowl, add cream, powdered sugar, cream of tartar, and extract. I’ve been looking for one like this and can’t wait to try it. Gosh. The consistency was perfect. Well I whipped it too long and it was even more wet than the first batch. I originally was gonna do buttercream but I found it a little bit too sweet for my baby. Some eastern European cultures, have cream cheese cakes and it could well have developed from this, and a lot earlier. Gonna post the pics on my insta if you wanna check it out (@jenniperberry on instagram). I didn’t test the make ahead option in its entirety. It was surprising the different variables that popped up. Frosting turned out great! I loved the lightness and just right sweetness of the frosting. The same thing will happen if adding ingredients of a different temperature to the bowl. It tasted delicious! can i use agar-agar to replace gelatin as it is difficult to find here in my country.