Hello Cakers needs some help here.
I just finished making a batch of cream cheese buttercream for 72 cupcakes that are being picked up at 8am.
The cream cheese BC is soft and not keeping a peak and Im afraid that if I pipe it onto the cupcakes that it will run off and not hold it's shape (using 1M tip).
Can anyone offer any advice on how to firm it up? I am hoping I wont need to add anymore CS to it and just not sure what to do.
I made a double batch with the following recipe:
1 package cream cheese (8 oz) (X 2)
1lb confectioners sugar (X 2)
1 stick salted butter (X 2)
Vanilla to taste.
Any help would be greatly appreciated thanks
Not real sure, but It sounds to me like you may have to much fat in the fat to sugar ratio. You should probably add more CS, maybe a cup at a time until you get the desired texture. HTH
Thanks my_4_dumplings adding it as we speak LOL I hope it works
Needs more Confectioner's Sugar. I usually use only one stick of butter to that ratio/recipe you posted. Probably going to need a good bit more sugar. I know that's not what you wanted to hear, sorry
Tried adding more sugar, it took another 2 cups but that seemed to do the trick...thanks for the prompt responses!
I just hope no one ends up in a diabetic coma from all the extra sugar LOL