frosting that is not stiff enough? Do I add more powdered sugar?
I made some red velvet cupcakes last night just for us to try. I wanted a cream cheese icing for them, and I saw a tub of marshmallow fluff in the cupboard... and I thought that sounded good mixed with the cc. So I made my own concoction of cream cheese, marshmallow fluff, powdered sugar and a little bit of milk. Apparently a little too much milk, but it really looked way too dry until I added it.
So when I tried to frost the cupcakes, the frosting runs down the sides - not like a glaze - but it still wouldn't hold it's form even after being refrigerated for several hours. It tastes really good so I would try to make it again - but what would fix this problem now? More powdered sugar or do I need more cream cheese or fluff?
Thanks!
Cream Cheese Icing is always a bit difficult to m work with for me. I hate the consistency, it is always too soft and constantly falls off the sides of my cakes. (The Texas humidity doesn't help much either!)
Recently I have been making cream cheese icing from a basic recipe (cream cheese, butter, powdered sugar and vanilla). Then when the icing is finished, I add a cup or 2 of a stiff, crusting buttercream. It gives a nice combination of the flavor from the cream cheese icing, with the stability and crusting properties from the buttercream.
I've had great compliments using this combo, and it decorates like buttercream!
I hadn't thought of meringue powder at all. Will it make the icing hard?
gmcakes... that's an interesting idea. I don't care too much for buttercream - but mixing it with a cream cheese icing (or even my made up version) sounds like a great idea for future cakes! I will definitely play with that one.
Thanks!
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