Cream Cheese Icing Is Curtled.

Baking By baking_fool Updated 30 Oct 2010 , 2:49am by baking_fool

baking_fool Posted 30 Oct 2010 , 2:17am
post #1 of 6

And I don't know why.

I used
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?

5 replies
LindaF144a Posted 30 Oct 2010 , 2:27am
post #2 of 6

Keep beating it til it looks creamy. I don't think you let it go long enough.

tokazodo Posted 30 Oct 2010 , 2:29am
post #3 of 6

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!
See Below:

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.


Smokey5266 Posted 30 Oct 2010 , 2:30am
post #4 of 6

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.

baking_fool Posted 30 Oct 2010 , 2:32am
post #5 of 6

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?

baking_fool Posted 30 Oct 2010 , 2:49am
post #6 of 6

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 icon_biggrin.gif

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