Cream Cheese Icing

Decorating By SweetOccasionCakes Updated 27 Apr 2008 , 12:19pm by HerBoudoir

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SweetOccasionCakes Posted 27 Apr 2008 , 11:17am
post #1 of 3

I have a recipe for cream cheese icing that calls for 1 stick of butter, 1 8oz pkg cream cheese 1tsp vanilla and 3 3/4 cup p.sugar. I did it and it is way to thin. I have added more powdered sugar but I don't think I should add anymore b/c it is starting to get really sweet. Any suggestions on how to fix it or should I just start over?

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karateka Posted 27 Apr 2008 , 12:00pm
post #2 of 3

Overbeating tends to thin out cream cheese frosting. You may have to start over.

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HerBoudoir Posted 27 Apr 2008 , 12:19pm
post #3 of 3

You can try refrigerating it if the butter, cc has gotten too soft.

I typically add twice the weight of sugar to fats, so if there's 12 oz of cc and butter, I'd add 24 oz of 10x sugar, or about 5 cups.

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