I am working on a cake that is due tomorrow morning. My cream cheese icing is not holding decorations at all. I need to make roses and ruffles and it is just going flat. I have it in the fridge right now trying to firm up. I can't even get it to smooth nicely on the cake.
Help!!
Anyone??
What recipe did you use? I've used the crusting cream cheese icing on lots of decorations very successfully but I've never tried roses before.
If your ingredients are not completely totally at room temperature, you will probably wind up adding too much liquid and then once you've started working with it it will be far too thin.
I have never been able to do much decorations with CC Icing - just stars and shells - maybe you could try adding a bit more powered sugar. I used a recipe from this site for Crusting Cream Cheese icing and it did pretty well - I was able to smooth it just like buttercream. maybe you could try that.... Good luck!
I am using the crusting cream cheese off of this site. It had a lot of air bubbles in it, I tried beating them out with the back of a spoon before putting it on the cake. I think that it is the air bubbles that is not allowing me to get it smooth.
I am a little afraid of adding more powdered sugar as I have already colored the frosting.
I am never takign another cream cheese frosting order again!!
I also think you should use more powered sugar. but CC Icing is hard to make roses because its so
soft. good luck.
I also had good luck with this recipe - if you are going to start over
Crusting Cream Cheese Icing
1 Bar Cream Cheese
½ Stick Butter
½ Cup Shortening
Dash of salt
1 tsp. vanilla
1 ½ - 2 Lbs. Powdered Sugar
Cream the cream cheese, butter & shortening. Add vanilla & salt. Cream together. Add the powdered sugar until you reach your desired consistency.
I have found with CCC Icing you need to let it set on the cake longer to crust than buttercream.
HTH
That looks just like the recipe I used except that it called for 3 to 3 1/2 pounds of powdered sugar.
I thought that I was going to blow up my mixer making this one.
I decided that I am just going to try to salvage it and make it look as good as I can but not charge her for it. There is just no way to get the design on it that she wanted.
Here is a pic of a cake similar to what she wanted.
I wonder if you could just do everything in cc except for the roses and leaves....just use BC for those? Then let them know that CC icing is not stiff enough for roses? The cake is very pretty!!
Fishercakes,
In always set my mixer to the lowest setting and let it go for 8 minutes or so to reduce the air bubbles. Then I let it sit on the counter for a while and mix it with a spoon to get the rest.
I always had trouble with Cream Cheese frosting so I just modified my regular buttercream. I use it on my cakes now with no problems. Did you use my recipe or another?
Berta
This is what I do when I have a customer request cream cheese icing. First of all...I let them know that cream cheese is difficult to decorate with and that some decorations will have to be done in buttercream. I like to make my regular buttercream icing and not add to much liquid. I then add small amounts of cream cheese at a time until I reach the desired taste. I then add more liquid as I need it. It is a little different from regular cream cheese icing...but still tastes good. It also decorates well and crusts. I did this for an italian cream cake and it went fine! I actually prefer not to take orders for cream cheese icing...it is just too much trouble!!!
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