The right way to Repair Cut up Cream Cheese Frosting (Plus 3 Ideas!)

Cream cheese frosting might be notoriously troublesome to get proper, particularly the consistency (if you happen to can’t relate, I commend you). The purpose: a silky frosting that’s pipable and holds its form. And but—cream cheese frosting can simply flip right into a concoction that spreads too simply and doesn’t maintain up. Then you find yourself including an excessive amount of powdered sugar to compensate, which makes the frosting means too candy and never almost cream cheese-y sufficient. Should you’ve been there, maintain studying for just a few suggestions I’ve picked up alongside the best way—together with what to do if it splits.

1. Add Heavy Cream

I believe it’s protected to say I’ve made lots of of batches of frosting over the past 15 years (I bought a number of apply from making and promoting dozens of cupcakes on the weekends in highschool). The perfect tip I’ve discovered is so as to add heavy cream—whether or not you’re making a regular buttercream or, on this case, a cream cheese frosting. And I don’t simply imply a tablespoon or two; I imply wherever from ¼ to ¾ cup, relying on the consistency you need. The heavy cream whips up with the butter and sugar, making the frosting fluffier, lighter, and not-so-cloyingly candy. It additionally helps stabilize it, making it extra pipable and dependable.

2. Apply Endurance

In case your foremost battle is a frosting that’s too unfastened, strive ready so as to add the cream cheese till after you’ve whipped collectively the butter, sugar, heavy cream, and another substances like vanilla and salt. Cream cheese can simply grow to be overmixed and begin to cut up, and it additionally releases water the longer it’s whipped. Should you add it final—as soon as your base frosting is already as whipped and fluffy as you need—it shouldn’t have an effect on the feel and it ought to stay steady. And if it does cut up, maintain studying.

3. Maintain Every thing Room Temp

When making frosting of any form, it’s necessary that every one your dairy merchandise (or no matter substances you’re utilizing) are the identical temperature. If the butter is softened to room temp however the heavy cream or cream cheese is colder, you’ll find yourself with a curdled-looking mess that you simply received’t wish to use—or eat. However don’t fear—if this occurs, pop the frosting within the microwave in 10 to 20-second increments and blend till all of the butter curdles are melted. As soon as the frosting is easy with none seen cut up clumps (it’ll be fairly liquidy at this level, however don’t fear), cowl it and switch it to the fridge till agency, 20 to half-hour. Then, take away and whip it again up into a lightweight and fluffy frosting.

Should you’ve struggled with cream cheese frosting earlier than, I hope the following tips aid you get it excellent. And if not—properly, I’m a bit jealous.

What are your greatest struggles in relation to cream cheese frosting or another buttercream? Let me know within the feedback and I can’t assist reply!