Can anyone help me how to rectify curdled Cheese Cream Icing?
Are you sure it's curdled and not just lumpy?
I've had it happen once when I was super short on time and used everything straight out of the fridge, and no amount of mixing would smooth it out, so I tossed it in the food processor and voila.
I have no experience with actual curdling though, my only advice would be to beat the heck out of it, lol.
I have never heard of CC icing curdle. If it's your basic recipe (room temp CC, butter mixed with powdered sugar and vanilla) there is no reason why it should curdle. I agree with scrumdiddlycakes, maybe you have under mixed it?
Hi, I did beat it for a very long time but still the same.
My ingredients were at room temperature, still I don't know why it curdled. :(
What is your recipe? Maybe if we saw the ingredients it would help.
I used this link for the Cream Cheese Frosting.
AHi I use my ingredients straight out of the fridge when I make cream cheese frosting, it makes it more stiffer- can't understand why it curdled though?