My Cream Cheese Won't Hold Its Shape, Help Please!

Decorating By CakesByAsher Updated 19 Oct 2015 , 9:39pm by Shockolata

CakesByAsher Posted 10 Jul 2013 , 7:09pm
post #1 of 12

Hi, I get lots of orders for cupcakes and most of my customers want cream cheese. Now My cream Cheese frosting tastes awesome but after I piped it on my cupcakes its falls or softens and won't hold a shape. I've researched some options online for ways to make it firmer so it's not so soft. I ran across one recipe that said to use 2tsps of Merigune Powder, so I did. I cant tell that it even helped. This Cream Cheese Frosting has become my problem Frosting. So if anyone can help me, I'd greatly appreciate it.

11 replies
Catmama Posted 10 Jul 2013 , 7:25pm
post #2 of 12

here are a couple of suggestions for you: one is a recipe and one is a product.

 

http://veronicascornucopia.com/2008/08/16/cream-cheese-wedding-frosting-some-cake-tips/

 

this frosting stands up pretty well, I live in Arizona and after baking, refridgerating, and frosing my cake, I put it back in the fridge overnight. If you don't have that much time after you're done put the cake in the fridge until ready to transport or set out.

 

I have not tried the flavoring but received a lot of suggestions for it when I asked about a stable cream cheese frosting for a wedding cake. along with the recipe above.

 

LorAnn Artificial Flavoring Oils, Cheesecake Flavoring Oil, (if you google it, you should be able to find it local and online)

 

Hope this helps!

Catmama Posted 10 Jul 2013 , 7:25pm
post #3 of 12

here are a couple of suggestions for you: one is a recipe and one is a product.

 

http://veronicascornucopia.com/2008/08/16/cream-cheese-wedding-frosting-some-cake-tips/

 

this frosting stands up pretty well, I live in Arizona and after baking, refridgerating, and frosing my cake, I put it back in the fridge overnight. If you don't have that much time after you're done put the cake in the fridge until ready to transport or set out.

 

I have not tried the flavoring but received a lot of suggestions for it when I asked about a stable cream cheese frosting for a wedding cake. along with the recipe above.

 

LorAnn Artificial Flavoring Oils, Cheesecake Flavoring Oil, (if you google it, you should be able to find it local and online)

 

Hope this helps!

CakesByAsher Posted 10 Jul 2013 , 7:37pm
post #4 of 12

Thank you. I will try that recipe and see what happens. I ususally try to make my CreamCheese the day before and pipe my cupakes about an hour before delivery and keep them in the fridge until I'm ready to leave. Before I can even get out of my drive way it starts to fall almost like its melting and its very frustrating.. I will try this receipe tho. I saw the Cream cheese Oil in my store and was wondering about it, have you used it before?

Catmama Posted 10 Jul 2013 , 7:53pm
post #5 of 12

no, I have not but I have read lots of reviews of people that swear by it. I would'nt hurt to try it in a buttercream frosting recipe as buttercream holds up pretty well. Either way, it cost you more to re-frost cupcakes than it would to try something once and see if it works.

 

Good Luck!

bct806 Posted 10 Jul 2013 , 8:36pm
post #6 of 12

It sounds like you don't have enough powdered sugar. Crusting is just having the correct sugar to fat ratio. I learned from someone very helpful on here that meringue powder doesn't really help with that if the ratios are off. 

CakesByAsher Posted 10 Jul 2013 , 10:07pm
post #7 of 12

Thats very true and I'm going to try both things and see how that works. I have increase my sugar (4 cups powdered sugar) I'm just worried if I keep increasing it will be to sweet.

bct806 Posted 10 Jul 2013 , 10:09pm
post #8 of 12

If it gets to sweet, add a tsp of lemon juice and it will balance it out. Or some salt. 

brinacyl Posted 14 Oct 2015 , 7:52pm
post #9 of 12

hello ladies . cakesbyahser can you please update us what works for you now ? i have same problem with creamcheese frostimg thank you

jgifford Posted 14 Oct 2015 , 11:07pm
post #10 of 12

Brinacyl...I had the same problem. I could add 3 pounds of powdered sugar and beat it until 2:00 next summer and it wouldn't hold its shape. It would crust beautifully though.

I finally found that I couldn't rush it. If my cream cheese wasn't room temp or even a little warmer, it wouldn't work. You might check that.

4laynes Posted 15 Oct 2015 , 1:35am
post #11 of 12

Try this recipe - it's worked well for me.  I printed it off  back in '08 but it's still here.  I remember doing a basket weave with it on a carrot cake and it held up very well and, as I remember, was pretty tasty too!

http://www.cakecentral.com/recipe/55017/decorator-cream-cheese

Shockolata Posted 19 Oct 2015 , 9:39pm
post #12 of 12

Be aware that putting too much sugar in your cream cheese WILL make it runny! The correct ratio is 2:1 (cheese:sugar). I followed an American recipe and it was a disaster so I am now back to my good old trusted self-discovered cream cheese frosting. Any variation to the ratio will ruin the frosting. It is wrong to assume that putting more sugar will make it stiffer. It does not.

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