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cream cheese frosting

post #1 of 7
8/10/05 at 11:55am
Thread Starter 
i am making a cream cheese frosting and i think i added too much milk because it came out kind of thin. any hints on how i can thicken it up so its more like frosting and less like sauce ?
doh!!!! HELLLPPPPPP!!!!!!!!
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post #2 of 7
8/10/05 at 12:10pm
Add more powdered sugar and cream cheese.

Phil
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post #3 of 7
8/10/05 at 2:49pm
Thread Starter 
THANK YOU GOOD IDEA .NO WHY DIDNT I THINK OF THAT!!??!! :rolleyes:
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post #4 of 7
8/14/05 at 8:40am
For Cream Cheese icing I combine Butter Cream and Soft Cream Cheese, Lemon Zest and lemon juice, blend to smooth.
I do not like the mouth feel of powder sugar in icings.
I find Cream Cheese BC is rich and workable for decorating and filling as well.
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post #5 of 7
8/16/05 at 9:06pm
I'd really like to make some sort of pumpkin cream cheese frosting. Does anyone have a ratio recommendation? My favorite season is aproaching.
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post #6 of 7
8/17/05 at 12:15am
That sounds yummy. I'm going to try that.
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post #7 of 7
8/23/05 at 9:08pm
I never even thought to use milk in Cream Cheese frosting. May I ask where that idea came from? I've never seen it in any C.C. frosting recipes with Milk.
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