Ive just made my first batch of Red Velvet Cupcakes and although they and the cream cheese taste delicious the cream cheese isnt thick enough, ive added more confectioners sugar I dont want to add anymore unless I have too and I used heavy whipping cream, can anyone help me please , thankyou Karen xx

How much heavy cream did you put in?

I would add more powdered sugar and cream cheese.

Hi cakemum, Ive added more cream cheese and whisked with an electric mixer, its still runny, is it supposed to be thick enough for me to pipe?

If you have used heavy cream and you are whisking ... it will become more like whipped cream, which you wont be able to pipe. I use heavy cream,but add at the end after mixing butter and sugar and only use the paddle attachment. You can let it sit in the fridge for a hour or so, and then remix with a wooden spoon to try and pull out any air bubbles - that should help some. Or you could start over - adding the heavy cream last

what is your recipe? I usually only put butter, cream cheese, and vanilla. If I use liquid it gets runny.

Heavy whipping cream will make it more like a mousse consistency.

Oh bless you so much for answering my post so quickly, I really appreciate your help. The recipe Ive used is

4oz cream cheese
1/4 teaspoon pure vanilla extract
80ml whipping cream

That sounds more like a cream cheese glaze than a frosting--where is the sugar?

That will never hold up. I'm going to post a recipe in a few minutes.. hold on.

If you over whip the cream cheese it will become runny and there's no turning back, sorry to say.

kansaslaura i love youuuuu

Theres my first lot gone down the sink, going to try again in a bit, after Ive cleaned up my really messy messed up kitchen.

Ok, this is a GOOD recipe from Martha--
http://www.marthastewart.com/recipe/cream-cheese-frosting-for-red-velvet-cake

Now take a deeep breath. You may be able to save what you have in the bowl by adding powdered sugar--

Oh my gosh - save it! It sounded like a great filling!!!!

Here is a crusting cream cheese buttercream I have used before and it worked.

1 cup butter, softened
1/2 cup Crisco shortening
1 lb cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 lbs sifted confectioners sugar
1/2 teaspoon salt

I did reverse the butter and Crisco because it was 110 the day of the party, but it held up. Martha's sounds yummy, I may try that one next time!

Ha, it very nearly went down the sink, I decided to refridgerate it instead, so I started again with kansaslaura's very kind research and guess what? It turned out runny , so now I have 24 redvelvet cupcakes with no topping and 2 very lonely runny creamcheeses dishes , no idea what im going to do now, oooh I know, I know, I should really leave the kitchen till further notice and get some housework done thanx guys love ya all. Karen xx

Just add more powdered sugar until it's the correct consistency.

Not sure but I read something, somewhere on the internet and it said the biggest mistake when using cream cheese as frosting is decorators use it at room temperature. Their suggestion was always use cold cream cheese...Not sure why...but I tried and it was more firm but it held up sitting out.

try meringue powder it will tighten it up

What about adding a tbsp. of corn flour/ corn starch and putting it in the fridge?