Question About Fillings!

Baking By dufferisme Updated 17 Jul 2009 , 9:47pm by djs328

dufferisme Posted 17 Jul 2009 , 8:16pm
post #1 of 4

I am in DIRE need of a quick answer, if anyone has the time! I am making a cake (for the first time) and decided to put in Strawberry Cream Cheese Filling (I know...what was I thinking?!). Anyway, I got a recipe on here that was supposed to make a firm filling and I think that I must have done something wrong. It is a little runny compared to what I had expected. Do any of you know how to thicken up cream cheese filling? I don't know what to do and I don't have a lot of time to fix the problem! Many thanks in advance!!

3 replies
GayeG Posted 17 Jul 2009 , 8:25pm
post #2 of 4

Did you allready try and stick it in the freezer for a few?? At least 15-20 mins?? That should firm it right up .. if that doesnt work, I'd add a little powdered sugar ..
Good Luck!!

maryjsgirl Posted 17 Jul 2009 , 9:34pm
post #3 of 4

If you would post the recipe it would help us figure out what you could do.

djs328 Posted 17 Jul 2009 , 9:47pm
post #4 of 4

Yes - cream cheese when beaten is MUCH softer than when firm in the fridge. Do you intend to fridge your cake? (I'd think so with a CC filling) So fridge the filling for a little while and see if it stiffens up. Otherwise I'd suggest adding some more powdered sugar or even another brick of cc then fridge it again.
Good luck!

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