Decorating By Priya25 Updated 13 Jun 2013 , 10:46am by cakealicious7

Priya25 Posted 12 Jun 2013 , 6:11am
post #1 of 8



Can anyone help me how to rectify curdled Cheese Cream Icing?


Thank you.

7 replies
scrumdiddlycakes Posted 12 Jun 2013 , 6:52am
post #2 of 8

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.

doramoreno62 Posted 12 Jun 2013 , 8:58am
post #3 of 8

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?

Priya25 Posted 13 Jun 2013 , 6:23am
post #4 of 8

Hi, I did beat it for a very long time but still the same.

Priya25 Posted 13 Jun 2013 , 6:25am
post #5 of 8

My ingredients were at room temperature, still I don't know why it curdled. :(

doramoreno62 Posted 13 Jun 2013 , 6:46am
post #6 of 8

What is your recipe? Maybe if we saw the ingredients it would help.

Priya25 Posted 13 Jun 2013 , 8:18am
post #7 of 8



I used this link for the Cream Cheese Frosting.





cakealicious7 Posted 13 Jun 2013 , 10:46am
post #8 of 8

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?

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