I sifted C&H (10x) powdered sugar (cane sugar, not beet sugar).
The butter was soft at room temp, not melty.
The cream cheese, like the Sweetex, was soft at room temperature (hi-ratio shortening).
I *creamed* the butter, cream cheese, and shortening until it was white and smooth.
Then, a little bit at a time, I added the sifted powdered sugar & salt & vanilla. I also scrubbed the bowl often. For approximately 5 minutes, I beat this in my KA mixer on “5”.
It turned out with a good flavor, but with a gritty mouth feel. Today isn’t very hot or humid, so I doubt it played a role.
Kathy F’s Cream Cheese Frosting Recipe:
1 stick butter, room temperature
1/2 cup shortening (such as Crisco or Sweetex) (Sweetex is a hi-ratio shortening)
8 ounces room temperature cream cheese (NOT low fat, NOT low cal)
1 T vanilla
2 lbs powdered sugar, sifted
1/2 tsp salt
Blend butter and shortening on low speed for a couple of minutes. It will smooth out and get white.
Blend in the cream cheese. Scrape down the sides of the bowl.
Add powdered sugar, vanilla and salt and mix/blend on Medium for 5 minutes. Scrape down the edges of the dish often.
Why is my cream cheese frosting too sweet?
When piped, the frosting does not keep its form and is rather fragile. To harden the frosting, bakers prefer to overdo it with powdered sugar. This results in a cloyingly sweet cream cheese icing that isn’t really tasty.
Why does my cream cheese feel grainy?
Since cream cheese is almost half water, it is particularly sensitive to the development and melting of ice crystals during freezing and thawing. When ice crystals form, the previously emulsified water separates from the cheese curds, causing the thawed cheese to turn grainy and ricotta-like.
Why does my icing taste grainy?
And, if it’s gritty, first try mixing it some more to make sure you have given the sugar enough mixing time. If it’s still gritty, you may need to add a bit extra moisture. Allowing the buttercream to rest for a few hours or overnight is another tried and true approach. Then whip it again; this should help.
What happens if you over beat cream cheese frosting?
The whip attachment performs a far better job of infusing the frosting with air, making it puffy and firm. Lastly, over-whipping cream cheese may cause it to break down and become runny. So, just as soon as you see it looking fluffy, light, and stiff, turn that mixer off and get right to decorating!