HELP! Georgetown Cupcake Cream Cheese Frosting! Why is mine runny?

Baking By annebaligod Updated 7 Nov 2013 , 7:11pm by LoveonCloudCupcake

annebaligod Posted 21 Sep 2013 , 12:10pm
post #1 of 16

Hey guys! I have tried the Georgetown Cupcake Cream Cheese Frosting recipe for about 3 times now but i can't seem to get it right. Their's are so light and fluffy while mine always turns out flat and runny... :-t

Have you guys tried this recipe? What am i doing wrong? How long should i beat cream cheese frosting?  Can you guys give me tips and tricks in making the perfect cream cheese frosting?

 

Here is the recipe:

 

4 tablespoons unsalted butter, at room temperature

4 cups confectioners sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, at room temperature
 
DIRECTIONS
 
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy.

 

Thanks!

15 replies
CakeGeekUk Posted 21 Sep 2013 , 7:31pm
post #2 of 16

Hi Anne, contrary to what the directions tell you, I always find that cream cheese frosty turns runny the more you beat it.  Next time try just barely beating the ingredients together and see what you think - I bet you'll be much happier with your frosting!

CakeGeekUk Posted 21 Sep 2013 , 7:31pm
post #3 of 16

Hi Anne, contrary to what the directions tell you, I always find that cream cheese frosty turns runny the more you beat it.  Next time try just barely beating the ingredients together and see what you think - I bet you'll be much happier with your frosting!

matthewkyrankelly Posted 21 Sep 2013 , 8:56pm
post #4 of 16

True - more mixing makes it runnier.  But it sets up again.

 

Try different ratios.  I use 8 ounces butter, 8 ounces cream cheese, 2 pounds powdered sugar, flavor as desired.

kikiandkyle Posted 21 Sep 2013 , 11:25pm
post #5 of 16

AI usually add more PS because I like it sweeter, so I've never found it to be runny!

bunnykins Posted 21 Sep 2013 , 11:34pm
post #6 of 16

AAlways use full fat cream cheese, as the reduced fat stuff will literally turn to water when used in frosting.

annebaligod Posted 22 Sep 2013 , 12:55am
post #7 of 16

thanks for your tip guys! I am obsessed with georgetown cupcakes and follow their recipe very carefully but with the cream cheese frosting i just can seem to get it right. i never had problems with all their recipes except for this. i just don't know when to stop beating and end up with non-pipable frosting! LOL

 

do you guys have tips in rescuing runny cream cheese frosting? in case i over beat mine again. :D

kikiandkyle Posted 22 Sep 2013 , 11:30pm
post #10 of 16

AWhat kind of cream cheese are you using? I've whipped mine for hours before. Are you using the brick cream cheese?

sarahbakestudio Posted 28 Oct 2013 , 5:15pm
post #12 of 16

Could it be that they use European style butter?!

vanillamom Posted 28 Oct 2013 , 7:28pm
post #13 of 16

AI have tried georgetown red velvet as well and it was the best cup cake i have ever had. I tried to make it at home from the recipe in you tube but it wasn't the same. They said that the secret is to beat it for long time, but it turned watery when i over beat. I think that they have a secret ingreadiant on there cream cheese frosting. It was fluffy like a cloud and not too sweet or powdery. It wasnt glossy like all cream cheese. I wonder if they put egg whites on it. I am curious just like you.

kikiandkyle Posted 28 Oct 2013 , 7:36pm
post #14 of 16

AI make it using regular old American butter, generic brick cream cheese and powdered sugar and vanilla. That's it. It's never failed on me. I can't think of any reason why, but I've never had an issue with it.

LoveonCloudCupcake Posted 7 Nov 2013 , 7:11pm
post #16 of 16

AI use 6tbspns of butter to 8 ounces of cream cheese 4 cups powdered sugar

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