How do I get my cream cheese buttercream to firm up to pipe on cupcakes. I used 2 bricks (8oz) cream cheese and 1 stick of butter, and 2 1/2 pounds of powder sugar already...Any tips.
the only cr ch b'cream recipe I have found is from Earlene Moore. Google her name. it's on her site. Easy and tasty
Thank you I will. In the meantime, I put the bowl in the freezer for 10 minutes, whip it for a minute or two, put in pipping bag and it was good to go. I will try Earlene Moore's as the way I did was too much trouble.
Be careful, once it comes back up to room temp the icing will get soft again.