Cream Cheese Icing Issues

Baking By naneeof3 Updated 22 Jan 2012 , 3:51pm by Cupcations

naneeof3 Posted 22 Jan 2012 , 5:55am
post #1 of 3

I have a cupcake that really taste best with a cream cheese frosing but I want the icning swirled high as that seems to be what customers like.When put the icing on it looks great, I make sure to keep them cooled bbut the icing always goes flat.Any help?

2 replies
scp1127 Posted 22 Jan 2012 , 7:13am
post #2 of 3

Maybe you are working your cream cheese too hard. It does break down. I add very little ps to my frosting and I can keep the form of the star tip frosting.

1 lb cc
3/4 lb butter
1 lb ps (up to 1.5 lb)

Cupcations Posted 22 Jan 2012 , 3:51pm
post #3 of 3

I normally use Edna's Crusting cream cheese icing it works great, and IMO has the perfect consistency.


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