← Replies in Cream Cheese Frosting Recipe

I reduced the sugar to about 275g since the quantity looked too much. Ended up being runny and could not layer a cake with it nicely. Icing was really tasty but the cake looked sloppy. The way mine turned out was perfect to just cover a loaf cake. The authors recipe with 500g sugar probably does have a stable frosting, but I don't want to consume that much sugar in just the frosting.

5 Reply

Alysia Berman· 2 years ago

It's really good with the amount of sugar called for in the recipe.

Melanie Miranda· 2 years ago

I found it sufficiently sweet even with the quantity that I put in. That's why I didn't add any more

lili<3· last year

The frosting becomes runny if you overmix it because the cream cheese's water begins to separate. It's best to soften the butter before adding the cream cheese (a little cornstarch works wonder) Make sure that the temperature of the butter and the cream cheese are the same. Before using, the frosting should be chilled for around 30 minutes before using it.

Melanie Miranda· last year

I’ll keep that in mind for the next time, thank you!

1 Likes

Tasha Grace· last month

I could be wrong (please forgive me if I am... I don't know anything about your skill level), but that cake looks exactly like the first cupcakes I ever tried to frost, without letting them cool completely. Is it possible the cake was still warm? If so, that's definitely what went wrong. Don't worry, I learned the hard way, too! 😉