Smoothing Cream Cheese Frosting

Decorating By tarabara Updated 7 Oct 2011 , 11:13pm by Jmlpitbull

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tarabara Posted 28 Sep 2011 , 2:12pm
post #1 of 9

I had a very frustrating evening yesterday trying to smooth the top of a cake I was frosting with the Decorator's Cream Cheese Frosting from the recipe section on this site. I tried using a hot spatula to smooth everything but the cream cheese makes the frosting stickier than regular Buttercream so it really wasn't working. I'm thinking the Viva paper towel method wouldn't be too successful here for the same reason. Any tips?

8 replies
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ANGELAKAY264 Posted 28 Sep 2011 , 2:16pm
post #2 of 9

I had this happen to me too icon_sad.gif I even tried the viva and it stuck to it! I tried to freeze for a few to harden and then smooth and that didn't work either! I don't think I'll be using that icing again even though it was delicious

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brittneykt Posted 29 Sep 2011 , 2:56am
post #3 of 9

That happened to me too, I'm sorry, I wish I could help!!! All I ended up doing was making the cake look like it had waves on it (if that makes sense). I'd like to know how to do it too! Don't worry, you're not alone lol

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kdbohm Posted 29 Sep 2011 , 3:05am
post #4 of 9

I had a lot of issues with using this recipe as well. I have found another one that is amazing to work with and crusts really well.

I don't have it with me right now, but can get it posted for you in the next few days.

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tarabara Posted 29 Sep 2011 , 6:11am
post #5 of 9

Thanks, kdbohm! Would love to try that! I find that cream cheese frosting is usually either too soft to really hold a shape and create a nice smooth surface or it's too sticky (as in this case) and still won't smooth out because it's sticking to the spatula. I ended up just piping big rosettes over everything, which looked pretty but wasn't what I was trying for. Looking forward to that recipe--thanks again! And I'm glad to know I'm not the only one!

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RheaCakeQueen Posted 29 Sep 2011 , 2:55pm
post #6 of 9

I would love to have a crusting cream cheese frosting too!

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kearniesue Posted 29 Sep 2011 , 3:25pm
post #7 of 9

I usually make my regualr BC and mix that 50/50 with macsmom's white truffle filling. That works pretty well for cream cheese icing.


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kdbohm Posted 7 Oct 2011 , 10:35pm
post #8 of 9

Well, I read the original post wrong.

I've had issues with the Wedding Cream Cheese recipe posted on this site. Loved the flavor, but always turned really soft and was difficult to work with.

I just went through my recipes again and the one I used instead was the Decorator's Cream Cheese.

Sorry I read it wrong, but I didn't have issues with it. It smoothed out just fine. After I crumb coat the cakes, I put them in the refrigerator for about 15-30 min, frost them, put them back in, then smoothed it out with no problem. Decorated just fine.

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Jmlpitbull Posted 7 Oct 2011 , 11:13pm
post #9 of 9

Ok! Here is my cream cheese icing.
16 oz cream cheese
1 stick of salted butter
Splash of Vanilla
Powdered sugar until you like the consistency.

It crusts and I smooth it with viva!!

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