Urgently Needing Heeeelllpp

Decorating By heroes Updated 22 Sep 2010 , 12:31pm by Cake4ever

heroes Posted 21 Sep 2010 , 11:48am
post #1 of 22

Ive just made my first batch of Red Velvet Cupcakes and although they and the cream cheese taste delicious the cream cheese isnt thick enough, ive added more confectioners sugar I dont want to add anymore unless I have too and I used heavy whipping cream, can anyone help me please , thankyou Karen xx

21 replies
CakeMom5001 Posted 21 Sep 2010 , 11:53am
post #2 of 22

How much heavy cream did you put in?

I would add more powdered sugar and cream cheese.

heroes Posted 21 Sep 2010 , 12:06pm
post #3 of 22

Hi cakemum, Ive added more cream cheese and whisked with an electric mixer, its still runny, is it supposed to be thick enough for me to pipe?

CakeMom5001 Posted 21 Sep 2010 , 12:12pm
post #4 of 22

If you have used heavy cream and you are whisking ... it will become more like whipped cream, which you wont be able to pipe. I use heavy cream,but add at the end after mixing butter and sugar and only use the paddle attachment. You can let it sit in the fridge for a hour or so, and then remix with a wooden spoon to try and pull out any air bubbles - that should help some. Or you could start over - adding the heavy cream last

kansaslaura Posted 21 Sep 2010 , 12:16pm
post #5 of 22
Quote:
Originally Posted by heroes

Hi cakemum, Ive added more cream cheese and whisked with an electric mixer, its still runny, is it supposed to be thick enough for me to pipe?




Ok, tell me what you did from the beginning with the cream cheese frosting. What recipe are you using?

julzs71 Posted 21 Sep 2010 , 12:17pm
post #6 of 22

what is your recipe? I usually only put butter, cream cheese, and vanilla. If I use liquid it gets runny.

Karen421 Posted 21 Sep 2010 , 12:24pm
post #7 of 22

Heavy whipping cream will make it more like a mousse consistency.

heroes Posted 21 Sep 2010 , 12:24pm
post #8 of 22

Oh bless you so much for answering my post so quickly, I really appreciate your help. The recipe Ive used is

4oz cream cheese
1/4 teaspoon pure vanilla extract
80ml whipping cream

kansaslaura Posted 21 Sep 2010 , 12:29pm
post #9 of 22

That sounds more like a cream cheese glaze than a frosting--where is the sugar?

That will never hold up. I'm going to post a recipe in a few minutes.. hold on.

bakescupcakes Posted 21 Sep 2010 , 12:30pm
post #10 of 22

If you over whip the cream cheese it will become runny and there's no turning back, sorry to say.

heroes Posted 21 Sep 2010 , 12:31pm
post #11 of 22

kansaslaura i love youuuuu

heroes Posted 21 Sep 2010 , 12:35pm
post #12 of 22

Theres my first lot gone down the sink, going to try again in a bit, after Ive cleaned up my really messy messed up kitchen.

kansaslaura Posted 21 Sep 2010 , 12:35pm
post #13 of 22

Ok, this is a GOOD recipe from Martha--
http://www.marthastewart.com/recipe/cream-cheese-frosting-for-red-velvet-cake

Now take a deeep breath. You may be able to save what you have in the bowl by adding powdered sugar--

kansaslaura Posted 21 Sep 2010 , 12:38pm
post #14 of 22
Quote:
Originally Posted by heroes

Theres my first lot gone down the sink, .....




NooooO!!!

It could have been saved-------- icon_cry.gif

Karen421 Posted 21 Sep 2010 , 12:43pm
post #15 of 22

Oh my gosh - save it! It sounded like a great filling!!!! icon_surprised.gif

Karen421 Posted 21 Sep 2010 , 12:51pm
post #16 of 22

Here is a crusting cream cheese buttercream I have used before and it worked.

1 cup butter, softened
1/2 cup Crisco shortening
1 lb cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 lbs sifted confectioners sugar
1/2 teaspoon salt

I did reverse the butter and Crisco because it was 110 the day of the party, but it held up. Martha's sounds yummy, I may try that one next time!

heroes Posted 21 Sep 2010 , 12:53pm
post #17 of 22

Ha, it very nearly went down the sink, I decided to refridgerate it instead, so I started again with kansaslaura's very kind research and guess what? It turned out runny icon_cry.gificon_cry.gif , so now I have 24 redvelvet cupcakes with no topping and 2 very lonely runny creamcheeses dishes icon_smile.gificon_smile.gif , no idea what im going to do now, oooh I know, I know, I should really leave the kitchen till further notice and get some housework done icon_surprised.gif thanx guys love ya all. Karen xx

kansaslaura Posted 21 Sep 2010 , 12:59pm
post #18 of 22

Just add more powdered sugar until it's the correct consistency.

jerseygirlNga Posted 21 Sep 2010 , 1:09pm
post #19 of 22

Not sure but I read something, somewhere on the internet and it said the biggest mistake when using cream cheese as frosting is decorators use it at room temperature. Their suggestion was always use cold cream cheese...Not sure why...but I tried and it was more firm but it held up sitting out.

cakenutz Posted 21 Sep 2010 , 1:23pm
post #20 of 22

try meringue powder it will tighten it up

cheatize Posted 22 Sep 2010 , 3:03am
post #21 of 22
Quote:
Originally Posted by kansaslaura

Quote:
Originally Posted by heroes

Theres my first lot gone down the sink, .....



NooooO!!!

It could have been saved-------- icon_cry.gif





Ha ha ha ha ha! Reminds me of the Stanley Steamer commercial. "I could have saved this one!!!!!!!!"

Cake4ever Posted 22 Sep 2010 , 12:31pm
post #22 of 22

What about adding a tbsp. of corn flour/ corn starch and putting it in the fridge?

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