Frecklepuss Posted 16 Jun 2012 , 11:01pm
post #1 of

Ok.. I made about 100 cupcakes to donate to a benefit for TONIGHT for a lady with brain cancer. Of the 100, 24 are red velvet so I made what sounded like a great recipe from a well known source for the cream cheese icing. It called for:

8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

So I doubled it because of the number of cupcakes. It's like SOUP!!! My whipping cream was COLD.. everything seemed right. I have even re-chilled the whole bowl and it just is NOT getting any thicker. I have tried adding more icing sugar and nothing.

PLEASE HELP!!! DOES ANYONE HAVE ANY IDEAS???

Thank you in advance!!

13 replies
leah_s Posted 16 Jun 2012 , 11:17pm
post #2 of

Use the recipe from Earlene Moore's site. Google it.

kellikrause Posted 16 Jun 2012 , 11:24pm
post #3 of

that is no were near enough powdered sugar for that amount of liquid, I'd add more....
and then whip the daylights out of it

yums Posted 16 Jun 2012 , 11:24pm
post #4 of

I use the same recipe but with 2 cups of whipping cream. Did it ever get thick? If its that you over whipped it, you could add more cream and whip again. I usually beat the cream cheese, sugar and extracts and with the mixer on low add the cream. As is gets thicker so the cream doesn't fling out increase speed.

icer101 Posted 16 Jun 2012 , 11:36pm
post #5 of

Hi, please read this recipe and the comments. Lots of decorators use this recipe. While it taste good, it does not taste as good as the original cream cheese recipe. It takes out some of the tang(twang)? of the original. I know, i have made both. This recipe just makes it more sturdier than original recipe. Also, Carmijok, on this site, has one that i make also. Try hers also. She said the one she shares here is all that they used at a bakery she worked at. I will try to find that one also.hth

http://cakecentral.com/recipe/decorators-cream-cheese-frosting

icer101 Posted 16 Jun 2012 , 11:52pm
post #6 of

Hi , here is one thread with carmijok, There are many more. She gives the recipe she loves and stands by. hth


http://cakecentral.com/cake-decorating-ftopict-710795.html

step0nmi Posted 17 Jun 2012 , 12:12am
post #7 of

how long did you whip it for? actually, i remember with my cream cheese frosting with the heavy whipping cream in it it really never gets that whipped, just makes it not so dense. don't think i really helped there but something to think about :p

I would also say you could add some shortening in to stiffen it up...I don't se ebutter in the recipe either. How much more PS did you add?? because my recipe calls for 3 cups!

Frecklepuss Posted 17 Jun 2012 , 12:30am
post #8 of

Thank you everyone for your quick replies. Unfortunately starting over at this point is not an option. I have added more icing sugar as some of you had suggested. I really thought I could trust this persons recipe or I would not have wasted my time. It never did get thick and I am pretty sure I did not over beat it. I will add a bit more cream.. heck maybe even better at this point. I'll let you know.. fingers crossed. Some people are really looking forward to these red velvet cupcakes.. I would ate to just "dip" them in crappy icing!!

Frecklepuss Posted 17 Jun 2012 , 12:44am
post #9 of

Not working. icon_sad.gif I am just going to continue to whip it at this point. what's the worst that could happen? I may end up with butter!!

BakingIrene Posted 17 Jun 2012 , 1:41am

Cream two sticks (1 cup) of butter.

Slowly beat in your cream cheese mess a quarter cup at a time until you have a stable fluffy frosting.

It will come together and it will set up in the fridge.

Sorry for the late response..I was troubleshooting my own cooking project.

Frecklepuss Posted 17 Jun 2012 , 2:59am
Quote:
Originally Posted by BakingIrene

Cream two sticks (1 cup) of butter.

Slowly beat in your cream cheese mess a quarter cup at a time until you have a stable fluffy frosting.

It will come together and it will set up in the fridge.

Sorry for the late response..I was troubleshooting my own cooking project.




thank you. I think that might have worked. I hope you were able to figure out your problem. I creamed butter and shortening (even though I have trouble with the shortening part) and added back some of the cream cheese mess... maybe too fast though as I was impatient. It did kinda come back together and then seemed to separate. I gave up and sent my friend without the red velvet cupcakes as I couldn't risk associating my business with the mess. The rest of the cupcakes were flawless... I guess you can't win them all.

Thank you again to all who tried to help.. I will never try that recipe again... lesson learned!

BakingIrene Posted 17 Jun 2012 , 3:24am

If I wasn't so dopey, I would have also said to use a food processor. That will rescue icings that have broken by whipping.

I have stopped using cream cheese--I buy Balkan style yogurt with 6%BF and I drain that in two layers of paper towel in a colander. It loses half of its volume, and firms up very well, and it tastes a lot better than cream cheese. Astro and Liberte brands work the best (ON/QC markets). The whey is also great for baking cakes instead of buttermilk.

The only thing that I can suggest is that you add an equal amount of butter at the beginning. Increase sugar to 2 cups. Then add the heavy cream very slowly while whipping--you might be able to add about 1/2 cup to get a fluffy but decent icing.

Frecklepuss Posted 17 Jun 2012 , 5:03pm
Quote:
Originally Posted by BakingIrene

If I wasn't so dopey, I would have also said to use a food processor. That will rescue icings that have broken by whipping.

I have stopped using cream cheese--I buy Balkan style yogurt with 6%BF and I drain that in two layers of paper towel in a colander. It loses half of its volume, and firms up very well, and it tastes a lot better than cream cheese. Astro and Liberte brands work the best (ON/QC markets). The whey is also great for baking cakes instead of buttermilk.

The only thing that I can suggest is that you add an equal amount of butter at the beginning. Increase sugar to 2 cups. Then add the heavy cream very slowly while whipping--you might be able to add about 1/2 cup to get a fluffy but decent icing.




Thank you for the idea and the suggestions. I had no idea yogurt would work and I will try yogurt next time. Meanwhile I have 24 red velvet cupcakes with some pretty crappy icing to find homes for! haha Maybe I will find an unsuspecting dad somewhere to pawn them off on!! haha

lizclae Posted 17 Jun 2012 , 5:32pm

i use martha steward recipe isgreat i has butter no cream i think this is the best you can found it online good luck

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