I have been making cream cheese frosting and very time i start piping the frosting drips. i been trying to figure it but i dont know whats wrong. i got the recipe from
I would really like to have some advice
I will hold off the liquid until you have mix the cream cheese and butter first and then add pwd sugar.
That recipe uses much more powdered sugar than mine, but here is my trick:
Put the frosting in the refrigerator until it is a good piping consistency. It will keep its shape if left out only before and during serving... as it should be.
Thank you for the tips!!! And scp1127 what recipe do you use
1 lb cc
3 sticks unsalted butter
4 c conf sugar, sifted. If you feel you need to go to 5 c, that's ok
vanilla bean paste or your choice of flavors to taste
I add Key Lime extract, espresso powder, Bananas Foster sauce, and other flavors to my cc frosting. It is a great base for flavors. The way I explined makes a sharp edged star swirl.