And I don't know why.
3 sitcks butter
2 8oz cream cheese
2 lb bag powder sugar
Mixed butter and cheese together and it started to look funny, but i added the vanilla any way, now the sugar and it is not looking better, what did i do wrong?
Keep beating it til it looks creamy. I don't think you let it go long enough.
At a glance my guess would be too much fat, too much real butter.
I have used Edna's recipe over and over again. It has not let me down yet!
Crusting Creamcheese Buttercream
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt
Did you allow the butter and cream cheese to come to room temperature?
This can be done carefully with a microwave.
The cream cheese and butter need to be room temp. Sometimes that happens to me and I let the mixer run for a few minutes and as it warms it comes back together.
I know the butter was a little too cold when i started so i beat it for a while till it was soft then added the cream cheese.
I was thinking too much fat too. If i were at add some crisco would it help?
Ok so I added some crisco and let er rip.... the mixer i mean, and I got a nice smooth buttercream, thank you every one all your imput really saved my butt