I've made cream cheese icing four times now and it never looks like it does in the pictures here. It's not fluffy..more like a sticky runny look. It tastes great. How can I get it to look fluffy?
Can you write down your recipe here? Lots of great bakers and chefs here are good at figuring out what you could tweak to make it work. (Not me, but I learn lots from them.)
Maybe your not mixing it long enough. Whenever I make any kind of icing, I walk away from the KA and just let it mix away on low. Sometimes 15 minutes.
It sounds like since yours is runny that either the creamcheese wasn't at room temp., or it wasn't mixed long enough.
I kinda thought it could be because I want mixing it long enough. I just didnt want to OVER mix.
Here is one of the recipes that I use:
8oz cream chesese, softened
1/2 c butter, softened
2 cups powered sugar
1 tsp vanilla extract
Beat it longer and I like to beat the cream cheese first so that it's not lumpy then add the rest.