Having Some Serious Issues With Cream Cheese Icing...help

Decorating By knel Updated 9 Apr 2008 , 1:21pm by knel

knel Cake Central Cake Decorator Profile
knel Posted 9 Apr 2008 , 5:01am
post #1 of 6

I was making a cake earlier this evening with cream cheese icing. It kept sliding to the bottom of the cake (ever so slowly) and accumulating on the cake board. After working and working and working... (you get the picture...) I finally scraped it all off. What in the world???? I was careful not to use too much water because I knew that the cream cheese would make the icing creamier anyway. Does cream cheese icing even crust?

I was planning on using chocolate ganache on top and letting it "streak" down the sides, but I'm afraid that I'd just end up with chocolate ganache and cream cheese soup. (That actually doesnt sound too bad.. )

Seriously, what do you think happened, and how do I fix this problem?

5 replies
KrisD13 Cake Central Cake Decorator Profile
KrisD13 Posted 9 Apr 2008 , 6:25am
post #2 of 6

I have no idea what might have happened except for too much liquid added????

Maybe if you posted the recipe you used, other (more experienced caker's) could help out here.

HTH icon_biggrin.gif

JanH Cake Central Cake Decorator Profile
JanH Posted 9 Apr 2008 , 6:45am
post #3 of 6

Overview of the different types of frosting:

(With handy troubleshooting chart on last page.)

Some frostings will never crust, i.e., the meringue buttercreams because they don't contain powdered sugar.

Crusting occurs when the proportion of dry ingredients (basically powdered sugar) is significantly greater than the amount of fat and liquid in a frosting recipe.

Whipped frostings, also, don't normally crust.

Overbeating your cream cheese frosting may have caused it to thin out, as well as the addition of too much liquid.

Here's a CC crusting cream cheese frosting recipe:


Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. Also how-to-glaze, smooth, stack and more.)


Chocolate 101:



aztomcat Cake Central Cake Decorator Profile
aztomcat Posted 9 Apr 2008 , 7:13am
post #4 of 6

I agree, it must be too thin. I have a crusting cream cheese icing that I have had success with posted in recipes. It does contain meringue powder and sticks to the cake and crusts well. Here's the link:


Here's how it looks once crusted:




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JanH Posted 9 Apr 2008 , 9:14am
post #5 of 6
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knel Posted 9 Apr 2008 , 1:21pm
post #6 of 6

Aztomcat and JanH, I cannot pull up those links for some reason... It says, "Webpage cannot be accessed."

Thanks All, you are always so helpful! I guess it's pretty obvious that I am not very experienced based on all the questions I ask! Thanks for taking the time to always help me out!

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