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Why does my cream cheese frosting feel sugary?

I made cream cheese frosting today for mini cupcakes. The recipe is provided below.

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 had a wonderful taste, but it had a gritty tongue feel. It’s not hot or humid today so I doubt that was a factor.

How can I fix it and get rid of the graininess????

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 bowl’s sides.
  • Add powdered sugar, vanilla and salt and mix/blend on Medium for 5 minutes. Scrape down the edges of the dish often.

Related Questions

  • Why does cream cheese frosting have so much sugar?

    Cream cheese frosting recipes ask for so much powdered sugar because cream cheese frosting without the additional powdered sugar is liquid, unstable, weepy, and soupy.

  • Why did my frosting come out grainy?

    Buttercream frosting is recognized for being very smooth and creamy. Its texture is dependent on the seamless mixing of confectioners’ sugar (a fine powder) with butter. If you use granulated sugar, which is grainy as the name implies, you will get an unappealing, gritty frosting.

  • 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. Thus, as soon as it looks fluffy, light, and firm, switch off the mixer and proceed to decorate!

  • What can I add to frosting to make it less sweet?

    Store-bought frosting is notoriously sugary. A quick way to make it less sweet is to add dairy such as milk, whipped cream, cream cheese or softened butter. A pinch of salt will also help to counteract the sweetness.