Night Elf Posted June 18, 2017 Share Posted June 18, 2017 I'm trying a new cream cheese frosting and it's not setting up. It has butter in it and my old recipe did not. I think that's the culprit. It called for 4 oz. room temp butter and 4 oz. room temp cream cheese. I've put it in the refrigerator to see if that will help thicken it, but even it does, won't it liquefy again when it warms to room temp on my cupcakes? I have them in a special cupcake holder container and it's too big to put in the refrigerator. I guess I can take them out and put them in the refrigerator. I'm also thinking of scrapping this batch and making my old batch without butter. What do you think? Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted June 18, 2017 Share Posted June 18, 2017 Perhaps your room temperature is too warm? I usually forego butter or use a smaller ratio because I don't trust its melting point. Quote Link to comment Share on other sites More sharing options...
PeterPan Posted June 18, 2017 Share Posted June 18, 2017 You can add a tub of store cream cheese frosting. ;) Seriously, it's actually a thing people do when they like the consistency of the store stuff but not the flavor. I've done it a couple times recently, and it's ok. It also sounds like your house might be warm right now. Can you refrigerate the frosting and frost them right before you use them? Quote Link to comment Share on other sites More sharing options...
Night Elf Posted June 18, 2017 Author Share Posted June 18, 2017 Well, I lied. My regular recipe also has butter so the second batch was kind of runny too. I went ahead and frosted the cupcakes and put them in the refrigerator. I'm hoping the frosting sets up on them so when we eat them they are not super messy. I just made them for us so no one is going to see them. They certainly won't win any cupcake presentation awards!! Quote Link to comment Share on other sites More sharing options...
nixpix5 Posted June 18, 2017 Share Posted June 18, 2017 I always use butter and it does set but needs refrigeration time for us. It is usually quite yummy! ;) 1 Quote Link to comment Share on other sites More sharing options...
lavender's green Posted June 18, 2017 Share Posted June 18, 2017 My usual recipe has you use fridge-temp cream cheese and butter in a food processor. It always works out great! Quote Link to comment Share on other sites More sharing options...
Beth S Posted June 18, 2017 Share Posted June 18, 2017 (edited) I use Crisco instead of butter (they measure equally), because it stays very solid at room temperature. Healthy eating takes a back seat to stable frosting! :) I think the reason for the "room temp" warning is so that they can be beaten together smoothly. Best wishes in finding a remedy that works for you! Edited June 18, 2017 by Beth S Quote Link to comment Share on other sites More sharing options...
unsinkable Posted June 18, 2017 Share Posted June 18, 2017 Most cream cheese frostings I've seen say to store in frig anyway. Quote Link to comment Share on other sites More sharing options...
zoobie Posted June 18, 2017 Share Posted June 18, 2017 Just add more powdered sugar. It's humid here and that makes frosting sometimes looser than usual. I always add butter to mine. 3 Quote Link to comment Share on other sites More sharing options...
Pen Posted June 19, 2017 Share Posted June 19, 2017 Coconut oil might help for staying firm at a higher room temperature than butter. If your house is hot enough for the butter to melt, then cupcakes probably should be eaten up soon after frosting them or there could be risk of the cream cheese going bad, I would think. Quote Link to comment Share on other sites More sharing options...
Katy Posted June 19, 2017 Share Posted June 19, 2017 I second more powdered sugar. 1 Quote Link to comment Share on other sites More sharing options...
Plateau Mama Posted June 19, 2017 Share Posted June 19, 2017 Coconut oil might help for staying firm at a higher room temperature than butter. If your house is hot enough for the butter to melt, then cupcakes probably should be eaten up soon after frosting them or there could be risk of the cream cheese going bad, I would think. The high sugar content acts as a preservative. If its too runny add more powdered sugar till its the consistency you like. If its too sweet you can add a bit of salt to cou ter it. 1 Quote Link to comment Share on other sites More sharing options...
Pen Posted June 19, 2017 Share Posted June 19, 2017 The high sugar content acts as a preservative. If its too runny add more powdered sugar till its the consistency you like. If its too sweet you can add a bit of salt to cou ter it. Good to know. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 19, 2017 Share Posted June 19, 2017 MORE POWDERED SUGAR. Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted June 19, 2017 Share Posted June 19, 2017 Or don't put the butter in at all, next time. When I do CC icing it's just room temp CC, sugar, a little bit of vanilla and either milk or heavy cream (like 1 tsp) then I put it in the mixer and let it run for 10 minutes at least. It gets super fluffy and doesn't melt. Quote Link to comment Share on other sites More sharing options...
meganrussell Posted June 19, 2017 Share Posted June 19, 2017 I just made some yummy and thick cream cheese icing yesterday for my boys birthday party. 1 8 oz cream cheese 1 stick salted butter 3-4 cups powdered sugar 2 teaspoons vanilla Mix cream cheese and butter with a hand mixer until blended. Add vanilla and powdered sugar in increments until thickness and sweetness is what you desire. Everyone loves the cream cheese icing, and it's so easy! It was very humid here yesterday, too, and it had no trouble thickening. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted June 19, 2017 Author Share Posted June 19, 2017 I just made some yummy and thick cream cheese icing yesterday for my boys birthday party. 1 8 oz cream cheese 1 stick salted butter 3-4 cups powdered sugar 2 teaspoons vanilla Mix cream cheese and butter with a hand mixer until blended. Add vanilla and powdered sugar in increments until thickness and sweetness is what you desire. Everyone loves the cream cheese icing, and it's so easy! It was very humid here yesterday, too, and it had no trouble thickening. That's pretty much what I used, only I halved it because I didn't need so much. When I researched the problem online, it said adding more powdered sugar wouldn't work and would only make the frosting super sweet. The only time I use this frosting is when I make apple cake which I don't even take out of the pan so I've never noticed the consistency of the frosting. Having the cupcakes in the refrigerator is working. The frosting isn't running down the side. It's fine for the rest of the family because they do like cold cake. I prefer it warm or at least room temperature. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.