Meringue Powder In Cream Cheese Frosting?

Decorating By samy1234 Updated 8 Feb 2012 , 1:30pm by samy1234

samy1234 Posted 5 Feb 2012 , 10:32pm
post #1 of 10

Hey there

Would adding more meringue powder to butter first help stiffen the cream cheese frosting?

Thnx

9 replies
DentalSlave Posted 6 Feb 2012 , 1:13am
post #2 of 10

No, it will crust a little more, if it is too thin, you have too much liquid, add more sugar. However the meringue does help cut the "sweetness" some. Hope that helps

kakeladi Posted 6 Feb 2012 , 1:19am
post #3 of 10

I agree. Meringue does little to stiffen icing but does help just a slight bit to make it dry to touch better.

samy1234 Posted 7 Feb 2012 , 11:18am
post #4 of 10

Ohhh awesome

Thanks guys
Atleasti know wat meringe powder does but i am trying to figure out how to stiffen cream cheese icing
If i add more sugar it becomes toooo sweet and the cream cheese effect goes away icon_sad.gif

DentalSlave Posted 7 Feb 2012 , 2:19pm
post #5 of 10

Are you using real butter? You can also cut back on the amount of cream cheese, it will never be as stiff as butter cream, lets face it, it is a softer icing. But try that and see if that helps, are you adding an liquid? of so omit that too.

jgifford Posted 7 Feb 2012 , 2:31pm
post #6 of 10

Make sure your cream cheese is at room temperature before you start. If it's the least bit cold, you can add all the powdered sugar in the world and it won't get stiff. It will crust beautifully, but it won't get stiff enough to put on a cake.

zespri Posted 7 Feb 2012 , 8:30pm
post #7 of 10
Quote:
Originally Posted by jgifford

Make sure your cream cheese is at room temperature before you start. If it's the least bit cold, you can add all the powdered sugar in the world and it won't get stiff. It will crust beautifully, but it won't get stiff enough to put on a cake.




Interesting.... do you know why? I recently made some cream cheese frosting for the first time and used lite cream cheese. It was sloppy, and I blamed it on the lite cream cheese. Now I'm wondering if it was not room temperature. I don't recall if it was room temperature or not, but wouldn't be surprised if I used it straight from the fridge. It would be interesting to know WHY it would not be firm if it's prepared cold....?

jgifford Posted 7 Feb 2012 , 8:32pm
post #8 of 10

I think it's one of those mysterious "chemical reactions". icon_smile.gif I can't tell you why, but I do know that cold butter in buttercream will do the same thing.

icer101 Posted 7 Feb 2012 , 8:43pm
post #9 of 10

If you add more powder sugar to cream cheese icing, it makes it too sweet and it definetly makes the cream cheese taste go away. It is a soft, delicious icing(the original, not the decorators cream cheese icing that is on this site and others) The decorators cream cheese icing uses shortening and butter, but it is not the same taste as the original. I have made the original for years. I have made the decorators version and used on wedding cakes, but it is not the same beautiful taste as the original. I have never used meringue powder in either version. hth

samy1234 Posted 8 Feb 2012 , 1:30pm
post #10 of 10

Thanks a lot for all ur input guys....

Yes my cream cheese was at room temp but butter eas not entirely room temp.....i had tiny lumps of butter

I just thot using a little cool butter wud help it stay stiff coz once i had used roomm temp butter n that curdled. Because i live in a very warm place so theres a tiny time frame of room temp to being soft!!haha

Nope dont use any liquid for cream cheese icing....but now im wondering what type of cream cheese do u guys use???? I buy the philadelphia blue tub which comes in either 200 gm or 300 gm

Btw using light does make it more sloppy coz tht has less fat in it icon_sad.gif

The one i recently made had 500 gm 2 cups crisco and 900 gm cream cheese with 10 cups sugar n 1 tbsp meringue powder
Bt it was sooo soft

Unbelievable
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