Need Help With Cream Cheese Icing - Cream Cheese Lumps!!

Decorating By snoopy3 Updated 24 Mar 2008 , 2:09pm by snoopy3

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snoopy3 Posted 22 Mar 2008 , 10:35pm
post #1 of 7


Apparently I did not mix my creamcheese, marg, and shortening enough before I added the icing sugar! I made a batch of crusting cream cheese and it is full of tiny bits of cream cheese. I can't use this to decorate my cake!!! Is there anything that I can do to fix this, I've tried mixing for a long time, putting it through a strainer and pushing it through with a spoon - nothing is working.

I don't really want to throw it out if I don't have to...
Help anyone?? icon_cry.gif

6 replies
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step0nmi Posted 22 Mar 2008 , 10:54pm
post #2 of 7

you know! I have had this happen too! I never realized it before.

Well, the only thing I can say is warm the bc up a little bit... i JUST did this with some chocolate bc that i was having trouble with specks of chocolate in it and it worked good. All I did was put the bowl I had my bc in(glass) and put the stove on really low...(it was electric) OR put it in the microwave and see if that softens up those chunks! Hope I have passed on some good knowledge that someone just passed to me! icon_biggrin.gif

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LeanneW Posted 22 Mar 2008 , 11:10pm
post #3 of 7

It might be the brand of cream cheese. I bought a huge, like 40 oz, block of a different brand and I keep having this problem too. I don't have problems with Philledelphia though. sorry if I spelled that wrong.

I think I'll just use this other brand for bagels and stick with philly.

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HerBoudoir Posted 23 Mar 2008 , 11:36am
post #4 of 7

If you have a blowtorch, try torching the bottom of a metal bowl while beating it with the mixer (works best in a KitchenAid).

In the future....make sure you cream the butter and cream cheese (both need to be soft) together REALLY REALLY well - it also helps to sift the 10x sugar.

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yummymummy Posted 23 Mar 2008 , 11:50am
post #5 of 7

Unfortunatly, there may not be anything you can do. I would try warming it too. But the best thing is to prevent it by making sure your cream cheese is soft and room temp first. I usually pop mine in the microwave for about 30 sec on 30% power. If you clean finger pushes into it easily, then you're ready to make your frosting! (you don't want it runny though) This makes your frosting nice and smooth! thumbs_up.gif

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C-Lady Posted 23 Mar 2008 , 11:56am
post #6 of 7

This has happened to me too. My solution is to cut the cream cheese up in smaller pieces, mix it on medium speed for about 10 min. by itself, then mix it on high for a couple of minutes (just to be sure) and then add any other ingredients. It solved my lumpy problem.

I don't have a solution for the already made icing, but when it happened to me I only used it for filling and you really couldn't tell there were lumps. If you're using it to cover the cake, maybe you could just make another batch for the outside, and store the rest. Hope things work out for you.

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snoopy3 Posted 24 Mar 2008 , 2:09pm
post #7 of 7

Thanks for all of the advice! I will try to warm it up a bit, I ended up making a new batch for my cake this weekend. So now I have piles of cream cheese icing, it the lumps don't come out, I guess I will keep this for a filling...

I can freeze cream cheese icing right??

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