Hello Everyone...
I'm sure this question has been asked and answered a million times....
I need help/tips/advice on how to make a stiff, pipeable cream cheese frosting.
My first question is: Is pipeable cream cheese frosting actually possible? Or is it some mythical creature like a unicorn? lol.
I like using cream cheese frosting on my cupcakes, but I shy away from using CC frosting more often because it pipes so sloppily.
I don't know if I'm using the wrong tip to pipe (1M Wilton) or maybe the frosting isn't the right temp when I beginning piping.
My basic recipe is room temp cream cheese (8-16 oz based on how much frosting I need), butter and powdered sugar and vanilla. Is there an ingredient I can add to make it more stiff?
Being I am impossibly perplexed. Any advice.tips will be greatly appreciated!
Thanks so much!
Sorry to barge in. I would get all the juice out of the pineapple, then put in a tiny drop of LorAnn or similar pineapple flavour, just tiny drop, and unfortunately you have to go for PHILLADELPHIA the real one. Thick, rich and unfloppable. That is how I do it and it works so well.
I've read before that you can use unflavored gelatin.
Chloezee... I think you mis-read her post... or I did.. There isn't anything I saw about pineapple in it...
As for piping cream cheese frosting... I don't ever do more than a swirl and I don't add any extra liquid to the recipe... I just add cream cheese to my basic ABC... and I only add enough to taste...
Thanks so much!
I've heard the brand of cream cheese makes a difference.
There are times the store I shop doesn't have Philadelphia brand cream cheese. So, I get the next best thing.
I'll definitely try the advice! Thanks so much!
I'll let you know how it goes!!
Also did not use vinegar.
Ingredients
- 1 cup butter
- 1/2 cup Crisco
- 16 oz. cream cheese
- about 1/4 lbs powdered sugar
- 1 T vanilla
- 1/2 tsp salt
Instructions
- mix butter, crisco, cream cheese, vanilla, and salt until all mixed together and looks smooth. add powdered sugar until desired sweetness.
Read more at
http://www.cakecentral.com/recipe/16456/cream-cheese-buttercream#ET8bSKO8Ce6Ylv8T.99
Ingredients
- 1 cup butter
- 1/2 cup Crisco
- 16 oz. cream cheese
- about 1/4 lbs powdered sugar
- 1 T vanilla
- 1/2 tsp salt
Instructions
- mix butter, crisco, cream cheese, vanilla, and salt until all mixed together and looks smooth. add powdered sugar until desired sweetness.
Read more at http://www.cakecentral.com/recipe/16456/cream-cheese-buttercream#ET8bSKO8Ce6Ylv8T.99
Ingredients
- 1 cup butter
- 1/2 cup Crisco
- 16 oz. cream cheese
- about 1/4 lbs powdered sugar
- 1 T vanilla
- 1/2 tsp salt
Instructions
- mix butter, crisco, cream cheese, vanilla, and salt until all mixed together and looks smooth. add powdered sugar until desired sweetness.
Read more at http://www.cakecentral.com/recipe/16456/cream-cheese-buttercream#ET8bSKO8Ce6Ylv8T.99
@AAtKT I think she read "pipeable" as pineapple. It sounds like pineapple cream cheese would be really good though! I think the brand of cream cheese makes a difference as well as to never try to use the Neufchatel lower fat cream cheese - that stuff will not do well with frosting.
ha ha ha thank you - oh I am a dunce. I read PIPEABLE as PINEAPPLE. But you are so very correct. The more swirled it is the better it looks - delicious. When i've put some melted white chocolate in it and left it to cool, I did manage to pipe a bit but then you have to smooth out the whole thing otherwise too busy. Thank you again. Actually now that I've got that pineapple in my mind...
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