How to stiffen cream cheese frosting?
(santa barbara, ca)
My friends likes cream cheese frostings better than buttercream on their cakes. My problem is when I frost it, the decorations gets leveled out, (eg: my leaves looks like a glob of green spot on the cake minus the distinctive marks of the leaf's vein.) How do I stiffen cream cheese frosting so my rose looks like a rose not a melted wreck?
From the editor:
Cream cheese frosting becomes too soft when you add too much powdered sugar. Start by adding only 1 cup of powdered sugar and only add a little at a time until you have a stiff consistency.
Also, make sure you're using gel paste food colors and not regular liquid, which will thin the frosting too much.
Finally, chill the cream cheese frosting for 15-20 minutes in the pastry bag before you decorate.
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