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?
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)