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Cream cheese frosting

post #1 of 4
Thread Starter 

Question: Whenever I make any combination of cream cheese frosting mixed with pudding, sour cream, whipped cream...I can never get the cream cheese completely smooth. Any suggestions?

post #2 of 4

Food processor or hand mixer with lots of patience.

post #3 of 4

Start with very soft cream cheese (close to room temp), incorporate small amounts of the sour cream, whipping cream, etc. into the cream cheese beating until smooth after each addition.  This will help to avoid those small bumps you would otherwise end up with.  I used to have the same problem, particularly when adding cream cheese to whipped cream (for flavor and structure).

 

With a butter based cream cheese frosting, you just beat the cream cheese with the butter and then proceed as a normal buttercream.

post #4 of 4
Thread Starter 

Thanks jo832,

 

Well I did  soften to room temp, however I added the whole amount to my mixture and then used the mixer to mix for a long time.  The lumps did get smaller but just never seemed to disappear even after a long time of mixing.  Next time I will try adding a little at a time. Do you think I should additionally warm it in the microwave to get it even softer?

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