How Do I Fix Runny Icing??

Baking By samy1234 Updated 23 Sep 2013 , 8:16pm by HennaDC

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samy1234 Posted 12 Apr 2012 , 9:58am
post #1 of 12

Hey guys

I need urgent help!!!! im in a mess!!! somehow i took up the project of a wedding cake n cupcake tower
i have NEVER done it before I have no idea what i was thinking....

so atm - my issue is frosting and cake filling!

i made cream cheese frosting n its too thin!! any tips on how to save it?
i thot of mixing it some crisco (now tht the icing is actually made) but i thot to ask for expert advice before! I cud also add some whipping cream and whip it! but i dont know what method will best keep it pipable for swirls....

this was the recipe i used:

Vanilla Cream Cheese Frosting
½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)

*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

thnx icon_smile.gif

11 replies
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jamawoops Posted 12 Apr 2012 , 11:53am
post #2 of 12

I'm not an expert at cream cheese frosting as I've only made it once before, but I would add a little powdered sugar and a little cream cheese, mix it, and let it sit for a few minutes then check it again. The powdered sugar should stiffen it up and the cream cheese should offset the added sweetness of the extra powdered sugar. It might also just need to set up a little before you use it. Good luck!

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jgifford Posted 12 Apr 2012 , 6:15pm
post #3 of 12

I don't think it can be saved. I've never seen a recipe call for cream cheese straight from the fridge. Cream cheese, as well as all other ingredients, needs to be room temperature. It's my experience that you could add 2 tons of ps and beat it until 2:00 next summer and it's never going to get firm.

Maybe others have heard of this and will have a different take on it.

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TheSweetTreat Posted 12 Apr 2012 , 6:29pm
post #4 of 12

I have never made a cream cheese icing stiff enough to pipe. Whenever I make a cream cheese icing the only thing I can do is just blob it on.

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Cakery2012 Posted 12 Apr 2012 , 7:17pm
post #5 of 12

I had the same problem as the original poster this past weekend . Only I used room temp cream cheese and butter NO liquids (whipping cream ). powdered sugar .and it never got the way it usually does it was just too soft not runny but dripping off the spatula.

May I ask what kind of butter you used? I used Mejier store brand .. never again , I have used walmart brand with no trouble . But I assume there was too much water in the butter or cream cheese , I even added more cream cheese and it didnt help .

If you start over I would only use Land o lakes and Philadelphia brand cream cheese at room temp for about an hour . Ive even nuked them for maybe 8 secs right out of the fridge and used with no problem.

This is what I use
2 1/2-3 pkgs of cream cheese
1 cup butter
Mix together until creamy. Do not over beat cream cheese . I think that could be part of the problem also ,
Then gradually add 4-6 cups of powdered sugar until combined . I like to use less powdered sugar for a slight tang instead of over sweetness.I add about a tsp or more of vanilla at the end.
Ive gotten many compliments on my CC icing.
And remember to keep CC iced cake refrigerated or at least in a cool place before the wedding .
Hope this helps .
Please let us know if you added crisco or more whipped cream what happened .

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Cakery2012 Posted 12 Apr 2012 , 7:23pm
post #6 of 12

I have made CC icing able to pipe with the above recipe . Im not saying it was good enough for a wedding cake . It was just a bday cake for a friend .
What Im saying is I dont usually have a problem and people love my cream cheese icing . But I had the same problem as the OP this weekend . I tried adding more CC and it didnt help neither did lots of sugar .
I even made a post about it . I think it was too much water in the butter . It could also be too much water in the Cream cheese but I used Philly brand.

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jgifford Posted 12 Apr 2012 , 7:27pm
post #7 of 12

There was a post on here a few weeks ago about this. I never have any problems with cc frosting except when I get in a hurry and use the cc still on the cold side. Then it never does get firm enough to pipe. It will crust really nice, but won't hold any shape at all.

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TheSweetTreat Posted 12 Apr 2012 , 7:29pm
post #8 of 12

I'm sure I totally over beat the cream cheese each time. I've read in several places not to do that yet the last time I made CC frosting I didn't even think of that. I'm so used to beating butter till creamy, beating this and that till creamy that I forget about that tip on the cream cheese. I'm sure that's been part of my problem.

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Cakery2012 Posted 12 Apr 2012 , 8:49pm
post #9 of 12

Overbeating may have been my problem also . I didnt think I.overbeat it .But I just remembered this is the first batch of CC icing Ive made since I bought a new more powerful mixer .

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arlenej Posted 15 Apr 2012 , 8:43pm
post #10 of 12

Cream Cheese Frosting is just a ...'female doggie' to make. Really. What you do is; DO NOT add butter, DO NOT add milk. Just the cream cheese and powdered sugar. And keep adding the sugar until it's the consistency you want. If, in a bout of over-eagerness you make it too stiff THEN and only then can you add a VERY LITTLE milk OR butter (NOT BOTH) to thin.

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samy1234 Posted 16 Apr 2012 , 6:13am
post #11 of 12

Hey guys!!

Thanks for all ur comments and tips!!!

well ok for starters - i DO think butter is needed in the recipe coz cream cheese never gets hard even in the fridge - always stays soft! I live in the UAE so i use the Lurpak brand butter !!

I do agree it was a little strange to get cream cheese out of the ffridge! always makes little blobs of stuff thr!

alright so wat happened????


I tried using gelatin! maybe i used v little coz it didnt help much!

then in a diff batch (a little from the same sloppy one) i added some whipped cream ----> that DID stay a bit well but i wasnt too happy with the color! was a little off ivory! lol so not v pretty unless it is colored or smething....

and finally in a diff small batch i added a few tbsps - say 4 - of crisco and voila!

tasted YUCK but made it stand!


so so far guys - i don thave a GOOD reply for it! i just hate to eat crisco - it just makes piping better and sturdy but otherwise eeew! didnt even want to eat my CC!

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HennaDC Posted 23 Sep 2013 , 8:16pm
post #12 of 12

Thank you for all your inputs next time I make Cream Cheese icing I am not adding any butter to it. 

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