Cream Cheese Frosting

Lounge By Rochelle1 Updated 22 May 2011 , 6:11am by scp1127

Rochelle1 Posted 20 May 2011 , 5:18pm
post #1 of 6

I have done cream cheese frosting over and over and its so soft. Is there someway to get it stiff enough to pipe. It always comes out too soft. Am I over creaming it? Will puting it in the refrigerator help and when it firms up cream again?

I use

454gcream cheese
227g butter
250g icing sugar
and some grated orange rind

5 replies
Sangriacupcake Posted 20 May 2011 , 8:04pm
post #2 of 6

I always use Edna's crusting cream cheese buttercream:

It pipes beautifully.

Creativebakes Posted 20 May 2011 , 8:15pm
post #3 of 6

I like decorator's creams crust nicely!!

Rochelle1 Posted 20 May 2011 , 10:52pm
post #4 of 6

Will try them out.

Creativebakes Posted 21 May 2011 , 6:44pm
post #5 of 6

Let me know how Edna's crusting cream cheese turned out!! icon_biggrin.gif

scp1127 Posted 22 May 2011 , 6:11am
post #6 of 6

I use a similar recipe. Frost your cake with the recipe the way it tastes best. Then add more powdered sugar until it is the piping consistency you like. If you don't use shortening based now, you will not like the change. Or use the shortening based CC icing to pipe only.

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