Cream cheese icing.
How could such a simple recipe give so many people a hard time?
Many have reported to me, that they have successfully made Cream Cheese Soup!
As delicious(?) as that may sound, that is NOT what we are going for!
So what I have done based on all the trials and errors that y’all have told me about, I have done some investigating and found out just WHY the cream cheese icing recipe turns to soup for some of you!
Watch the video as I explain the tricks to avoid this from happening to you.
But note that it is essential you are using the correct cream cheese in BAR form, not the whipped style in the tubs.
Also, do not over whip the mixture as this will break down the cream cheese as well.
You will see how delicately I have to treat these 3 simple ingredients in order to get a perfect, thick and pipe-able end result!
So just be sure to heed those few warnings I have for you and you too will see success~ not soup!
Oh yeah, and for those wanting an amazing Cream Cheese Buttercream Recipe~ CLICK HERE
The cream cheese is better to stay colder since the more ingredients that are at room temperature the more loose your final result will become and the biggest problem with cream cheese icing is that people find it gets too "loose"
- Cream Cheese 3 Cups (680g)
- Unsalted Butter 1 stick (112g)
- Confectioners Sugar 2 cups (240g)
- Clear Vanilla Extract 2 teaspoons
- Place butter in the bowl of the Kitchen Aid mixer with the paddle attachment and cream smooth, transfer to a separate bowl and reserve.
- Do the same thing with the cream cheese and mix smooth, but do not whip on high speed.
- Add the reserved butter to the cream cheese and mix the two together until smooth.
- Add the sifted confectioners sugar all at once and mix just until blended.
- Add the vanilla extract
- Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.
You may use this icing immediately, or if you find it is too soft to pipe onto cupcakes you should refrigerate for several hours to allow it to firm up.
This icing can be stored in the refrigerator for up to a week.
Cakes and pastries with Cream Cheese Icing must be kept refrigerated, you can leave at room temperature for about an hour to 2 hours maximum
For those who can only get the whipped tubs of cream cheese, you will ADD THE CREAM CHEESE LAST and mix only until combined. So first cream the butter, add the confectioners sugar & vanilla and the cream cheese last. This will prevent the icing from getting too soupy. Refrigerate for about an hour before using
My famous Cream Cheese Buttercream recipe is going to win your heart!