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Cream cheese icing too runny - can I save it?

(27 Posts)
LynetteScavo Sun 26-Aug-12 17:02:12

I used full fat, added some butter, lemon juice - maybe too much?- and some icing sugar.

So, it's too runny. What can I do to thicken it?

Caerlaverock Sun 26-Aug-12 17:04:05

More icing sugar

ThisIsNotHoneyDragon Sun 26-Aug-12 17:04:44

Chuck in more icing sugar

skirmish Sun 26-Aug-12 17:04:52

I'd add more icing sugar- bit by bit (going on the theory it works for glacé and buttercream icing)

tanfastic Sun 26-Aug-12 17:05:24

Definitely more icing sugar.

LynetteScavo Sun 26-Aug-12 17:07:44

Really, it's already very sweet. Not more butter.

Will try later this evening (it's in the fridge for now) and report back.

Catsmamma Sun 26-Aug-12 17:09:20

more icing sugar and into the fridge with it.

Was this Philly or another brand? I will only ever buy philly cos all other cream cheeses are inferior! ...and do this runny single cream thing when you try to use them for icing.

if it is Philly then the fridge and icing sugar should save it, if it is not then don't bother.

oh or make a small quantity of butter cream and add the runny mess to that. ....look up cream cheese frosting recipes to give you an idea of quantities.

LynetteScavo Sun 26-Aug-12 17:17:20

It's Aldi - tried the fridge already, and that didn't help.

Sainbury's own has worked in the past, I think. hmm

Will stick to Philly in the future, just to be sure.

valiumredhead Sun 26-Aug-12 18:53:58

Just keep adding more icing sugar until it is right.

wildfig Thu 30-Aug-12 14:15:22

Er, I'll go against the tide here and say don't add more sugar - the molecular structure of the sugar melts when it comes into contact with the water in the cream cheese so you just end up with runnier and runnier icing, especially if you use a lower fat cream cheese with a higher water content. (And God knows I spent years trying to do just that until someone pointed this out to me.)

the only way I've made cream cheese icing successfully is to make normal buttercream, beaten very light, and then barely stirred in a pack of full-fat Philly, stopping before it has time to break down. I think professional bakers probably use some kind of stabilising agent?

smiki Sat 25-May-13 15:06:13

Completely agree with wildfig, her technique is the only one that works for me.
Made the mistake of using Tesco cream cheese today though, and ended up with cream cheese sauce angry
Wildfig got me thinking... what could I use as a stabiliser? Answer: cornflour. I sprinkled on a couple of teaspoons, gave it a really good whisk, and it worked grin

GoblinGranny Sat 25-May-13 15:08:04

Cornflour? I tend to add a spoonful if things are going gloopy.

UntamedShrew Sun 26-May-13 14:33:11

This exact thing happened to me yesterday too -and it was with Philadelphia. I'll try making it with butter team first then folding in the cream cheese, good idea.

I put my cake back I the tin, poured over the icing and shoved the whole thing into the fridge. 24 hours later it looks like we might have pudding today!

breatheslowly Sun 26-May-13 14:39:08

The Hummingbird bakery book that I have says it will go runny if overbeaten. Could this be the problem? It doesn't have a solution though.

Jaqi123 Tue 17-May-16 19:28:30

Yes definitely over beating!

Jaqi123 Tue 17-May-16 19:30:05

I've just used Philadelphia and mine has gone funny. Don't think it matters about the brand

mummy2zni Thu 26-May-16 23:30:03

The trick is to drain the pilly before you use it. My cream cheese icing always ended up runny. I read a tip somewhere that you tip off the watery stuff that always seems to be in tub when you open it.. worked a treat!

Redhutch Sun 05-Jun-16 17:34:06

Do not add more sugar it will ruin it tho if runny it's already ruined 😢 making a buttercream then gently mix in the FULL fat (as it's less watery) cream cheese..☺️

FusionChefGeoff Fri 17-Jun-16 13:31:43

I squeezed my cheese out in a clean muslin to make sure I got all the liquid out. Messy but very successful

avocadosweet Fri 17-Jun-16 13:34:51

I have to beat mine by hand as the kitchen aid makes it too runny.

Weemum53 Wed 10-Aug-16 17:36:03

Strain liquid from cream cheese through a cheesecloth or muslin.

DameDiazepamTheDramaQueen Wed 10-Aug-16 17:37:57

zombie thread

TobleroneBoo Wed 10-Aug-16 17:39:13

See when I make cheesecake, Philly is the only one that repeatedly doesn't set -

DameDiazepamTheDramaQueen Wed 10-Aug-16 17:45:02

The OP's cake has long been eaten grin

derenstar Sun 25-Dec-16 08:20:21

I found this thread having encountered the same issue yesterday! In the end, I saved mine by adding a little more icing sugar and swapping the beater attachment to the whipping one on the kitchenaid; that fixed it! Next time, I'm trying the buttercream method! 😀

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