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 used this link for the Cream Cheese Frosting.
http://www.recipes4cakes.com/frostings/cream_frosting.htm
Thanks
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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