so i attempted to make my own cream cheese frosting tonight and i followed the recipe...yet when it came time to but it on my cupcakes the frosting started to head south i made sure my cupcakes had cooled off so help please..below is the recipe.
1/2 stick butter
6oz cram cheese
4 cups powder sugar sifted
I keep thinking it needs more powdered sugar in order for the frosting to hold its shape.
Your amounts seem fine. When cream cheese is over beaten it doesn't maintain shape well. I place all ingredients in kitchen aid mixer, cover with a towel and beat medium to high until the mixer finishes thumping and shaking, and then I take a peek and it will be perfect. I have never timed it, but maybe a whole 2 minute process?
Give this one a try - it's one of my favs and hasn't failed me yet - it seems to always come out nicely for piping too - possibly due to using cold cream cheese?
Cream Cheese Frosting
16 oz. (two 8 oz. bars) cream cheese, cold
1 cup butter (2 sticks), softened to room temperature
2 tsp vanilla extract
7 cups powdered sugar, measure then sift
With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.
thank you so much i will def try theses tips...i live south korea so i try to keep my recipes simple its hard to find certin things her like unsalted butter..
ButRCream i will for sure be trying your recipe tommrow
That's the exact recipe I use and it always works really well. Maybe try adding just a little bit more powdered sugar.