How can I get nice smooth cream cheese icing? I just tried out a recipe that someone wants for next weekend and all I can see is LUMPS! Did I not beat it long enough? I know that it won't be as pretty as BC, but it can't look like this.... Help!
Make sure the cream cheese is pretty soft. I know I put it in cold the first time I made, it and was LUMMMM-PY!
Let the cream cheese soften on its own and beat it until it is smooth-- then you can start adding the powdered sugar.
When cheese isn't all soft, that happens. I nuke mine and then cream it real good before adding my sugar, also make sure sugar is sifted....makes a huge difference.
I did leave it out for about 2 hours. Maybe it needed longer. I may try nuking it too.
Btw did you freeze your cream cheese? I have personally experienced problems with frozen cream cheese that came to room temperature. It was like gigantic cottage cheese.
No I didn't freeze it. And I guess that answers my question about freezing the leftover icing that I have today...
Thanks everyone. I left it out for awhile then I put the cream cheese in the microwave for abit. The texture was so perfect! It looked better than I expected, I may have to use it more often as the taste is amazing!