Fresh Blueberry Cream Cheese Frosting Recipe | White On Rice Couple (2024)

FAQs

How do you keep cream cheese frosting from getting runny? ›

How to thicken cream cheese frosting. If the consistency is too thin or runny you can put the frosting mixture in the fridge for up to 20 minutes, stirring occasionally.If it's still too thin, take out some of the runny mixture and beat in some more cream cheese.

Cream cheese frosting should always be stored in the refrigerator. Cream cheese is a perishable food, and per FoodSafety.gov, perishable foods should not sit in room temperatures for longer than two hours.

If you need to thicken your frosting but are worried about it becoming too sweet, you can add cream cheese to balance the runnyness and achieve the perfect consistency. This method is most helpful is you are already making a cream cheese frosting, but can also be used to add tanginess to other types of frostings.

Cream cheese is about 55% water - so when you add lots of cream cheese, you're adding a ton of water. Lots of water (combined with sugar) equals runny and loose frosting.

If you are making warm frosting on your stovetop, you can try thickening a runny frosting with a bit of flour. Sprinkle 1 tsp to 1 Tbsp (5 ml to 15 ml) of flour into the frosting and stir over low heat on the stove until it begins to thicken. Remove it from the stovetop and keep stirring until the frosting cools down.

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

How Long Can Cream Cheese Frosting Sit Out? The U.S. Food and Drug Administration advises refrigerating any food made with cream cheese after 2 hours (that includes time spent making the food). The same typically goes for frostings made with other perishable foods such as.

Transfer the frosting into an airtight container to stop it from soaking up other smells, and then place it into the fridge. The cool air will harden the fats in the cream cheese and butter, and make the icing thicker. If the cream cheese is still too soft after 1 hour, leave it in the fridge for a further 30 minutes.

Cream cheese must must must be at room temperature for a smooth and cream cream cheese frosting. This will ensure that the cheese whips up to completely smooth with the other ingredients. Any chill on the cream cheese will result in cream cheese lumps that are hard to completely work out of the finished frosting.

What causes cream cheese frosting to curdle? ›

If it is left out then the frosting can become runny and may look curdled. However, from the description we wonder if the butter was very warm and soft when it was used. If it is too warm then the cream cheese will not mix in as well and could look curdled.

While you can over-whip the frosting after you add the heavy cream, you cannot over-mix the 1st 3 ingredients in the recipe. Beat the cream cheese, confectioners' sugar, and vanilla extract together for as long as you need to rid all of the cream cheese lumps. Stop and scrape down the mixing bowl as needed.

The powdered sugar gives it sweetness. It doesn't really thicken it that much. If you are trying to avoid any sweetness to your frosting you could try some cream of tartar or some cornstarch mixed with a little milk. You can also whip heavy cream to stiff peaks and fold into the softened cream cheese.

For years, I mixed my cream cheese frosting like everyone else — beat the cream cheese first, then add the butter before incorporating the powdered sugar. Over-mixing the cream cheese often results in a cream cheese icing with a sticky mouthfeel.

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

Over-mixing the cream cheese often results in a cream cheese icing with a sticky mouthfeel.

Runny frosting

Frosting with lower sugar content can turn out very soft, especially in warmer weather. I found that when I made this recipe with an equal amount of cream cheese and butter, the frosting turned out softer and runnier. But it can harden up with a little refrigeration and can still be pipeable.