Cream Cheese Icing--Can It Be Saved? What Did I Do Wrong?
Baking By cande Updated 2 May 2006 , 8:06pm by cakegirlnc
Help!
I just made some cream cheese frosting to frost a carrot cake (cake recipe modified from 2 recipes in the Recipes). This is the frosting recipe I used:
8oz cream cheese
1/2 cup butter
1 TBS OJ
1 TBS vanilla
2 1/2 cups sifted powdered sugar
The recipe said if it was not thick enough to frost with, to stick it in the fridge for 30 mins. It's been in there for 1 1/2 hours and it still looks like a melted milk shake. Can it be saved? How can I fix it? Any ideas what I did wrong?
Thanks!! My carrot cake is naked and waiting for some frosting 
I'm with Poppie. The recipe I use calls for alot more sugar to butter and cream cheese ratio. Here's the one I use.
1 Bar Cream Cheese
½ Stick Butter
½ Cup Shortening
1 tsp. clear vanilla
Dash of salt
1 ½ - 2 Lbs. Powdered Sugar
Good luck!
Update:
Thanks for your suggestions guys!
I ended up dividing the frosting in two. I stuck half of it in the fridge over night. The other half I added more powdered sugar and mixed...adding more ps and mixing until it thickened. I then put it in the fridge over night.
The one with the ps added ended up being waaaaay too sweet, which is what I was afraid of. the other half actually thickened up enough to be poured on top like a ganache. It tasted great, wasn't too sweet or too much icing. But, I would have liked to piped some decorations. Oh well. The cake tasted great.
I guess I will have to find a different recipe for the frosting though--I want to be able to pipe it, but can't stand really sweet frostings, so, the search continues
Thanks again for your suggestions!
PS--I should have mentioned the 1 TBS vanilla was 1 TBS of vanilla bean insides scraped out, so it didn't add any extra liquid to the recipe.
Sounds like more sugar needed to me. I just made a batch this weekend for a Red Velvet cake and it was WONDERFUL.
Here's the recipe:
2 8oz blocks cream cheese (softened)
1 sticks unsalted butter (softened)
1 dash salt
1/2 cup shortening
1 tbs. clear vanilla
3 1/2 pounds confectioners sugar (sifted)
Cream the cream cheese, shortening, butter, vanilla and salt on low speed until smooth and creamy. Gradually add the sugar on medium speed until all combined-stopping to scprape the bowl often. DO NOT ADD ANY OTHER LIQUIDS! This is a crusting cream cheee and works great for me.
Good luck!
Wanda
I just made this frosting last night and it is delicious! Yummy. I used tthe same recipe as Crisseyann. I added 4 cups one at a time which came out to be almost the whole bag of powdered sugar (a 2lb bag). At first it didn't look like it would ever get to the consistency I wanted but by the fourth cup it was coming along. It crusted up like I wanted too. This is a great recipe because it's not as sweet as the BC which my husband says is too sweet. He likes this better. I frosted a yellow cake with a lemond custard filling. Tonight I plan to top it with yellow BC roses and trim. Can't wait to taste it. DH wants to take it to the fire station and see how the guys like it, said they were interested in ordering from me. Wish me luck. 
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