S.o.s. Cream Cheese Buttercream...order Being P/u At 8Am

Decorating By G_Cakes Updated 28 Sep 2009 , 5:23am by G_Cakes

G_Cakes Posted 28 Sep 2009 , 3:55am
post #1 of 5

Hello Cakers needs some help here.

I just finished making a batch of cream cheese buttercream for 72 cupcakes that are being picked up at 8am.

The cream cheese BC is soft and not keeping a peak and Im afraid that if I pipe it onto the cupcakes that it will run off and not hold it's shape (using 1M tip).

Can anyone offer any advice on how to firm it up? I am hoping I wont need to add anymore CS to it and just not sure what to do.

I made a double batch with the following recipe:

1 package cream cheese (8 oz) (X 2)

1lb confectioners sugar (X 2)

1 stick salted butter (X 2)

Vanilla to taste.

Any help would be greatly appreciated thanks icon_smile.gif

4 replies
my_4_dumplins Posted 28 Sep 2009 , 4:10am
post #2 of 5

Not real sure, but It sounds to me like you may have to much fat in the fat to sugar ratio. You should probably add more CS, maybe a cup at a time until you get the desired texture. HTH

G_Cakes Posted 28 Sep 2009 , 4:21am
post #3 of 5

Thanks my_4_dumplings adding it as we speak LOL I hope it works icon_smile.gif

CakeVision Posted 28 Sep 2009 , 4:22am
post #4 of 5

Needs more Confectioner's Sugar. I usually use only one stick of butter to that ratio/recipe you posted. Probably going to need a good bit more sugar. I know that's not what you wanted to hear, sorry icon_sad.gif

HTH, Liz

G_Cakes Posted 28 Sep 2009 , 5:23am
post #5 of 5

Tried adding more sugar, it took another 2 cups but that seemed to do the trick...thanks for the prompt responses!

I just hope no one ends up in a diabetic coma from all the extra sugar LOL

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