Cream Cheese Icing Thin

[Timfortier]

I am having some issues with my cream cheese buttercream being too thin/runny. I've tried not beating the butter and cream cheese too long, I've also tried to add the cream cheese at then end and it still seems to get to thin.
I use 1/2 cup butter
8oz cream cheese
4-5 cups citing sugar
2tsp vanilla
Any suggestions would be helpful

 

[Norcalbaker59]

I am having some issues with my cream cheese buttercream being too thin/runny. I've tried not beating the butter and cream cheese too long, I've also tried to add the cream cheese at then end and it still seems to get to thin.
I use 1/2 cup butter
8oz cream cheese
4-5 cups citing sugar
2tsp vanilla
Any suggestions would be helpful

Brand matters. Philadelphia brand cream is the original. The stablizers make it firmer and more consistent than other brands.


Temperature of cream cheese should be significantly colder than butter. Never use “room temperature” cream cheese.

Butter should be around 68°F

Use the whisk attachment to whip cream cheese to loosen, then add butter cubes a few at a time. Whip on med speed until butter is fully incorporated

Sift half of icing sugar over cream cheese butter mixture; whip on med-low to combine. Scrap down bowl; sift remaining sugar over mixture, whip med-low to combine

How Philadelphia Cream Cheese Took Over the World

There’s something about that recipe that made it number one…or is it something else?

www.bonappetit.com

 

[Timfortier]

Brand matters. Philadelphia brand cream is the original. The stablizers make it firmer and more consistent than other brands.


Temperature of cream cheese should be significantly colder than butter. Never use “room temperature” cream cheese.

Butter should be around 68°F

Use the whisk attachment to whip cream cheese to loosen, then add butter cubes a few at a time. Whip on med speed until butter is fully incorporated

Sift half of icing sugar over cream cheese butter mixture; whip on med-low to combine. Scrap down bowl; sift remaining sugar over mixture, whip med-low to combine

How Philadelphia Cream Cheese Took Over the World

There’s something about that recipe that made it number one…or is it something else?

www.bonappetit.com

Thank you so much I will try this!

 

[Mona]

It sounds like your cream cheese icing might be too thin because the cream cheese or butter could be too warm, or you might need more powdered sugar. Try using room-temperature butter and cream cheese, adding more powdered sugar to thicken the mixture, and mixing on a low speed. If it’s still runny, chilling the icing in the fridge for about 30 minutes can also help firm it up.


4o mini