cream cheese icing too runny

[schroeder]

Every time I try and make a cream cheese icing(for a carrot cake ) it comes out really runny. Where am I going so wrong?

Don't know, but can't you just add more sieved icing sugar until it's the consistency you want?

I sympathise schroeder the same thing happened to me when I made red velvet cupcakes for the World's Biggest Coffee morning. Apparently I shouldn't have bought the posh cream cheese but gone for Philadelphia.

James adding more icing sugar made no difference to mine, neither did putting it in the fridge overnight.

Are you using butter, cream cheese and icing sugar?

Bah, that's no good then! Have a look here.

Firstly, are you using a bit of butter as well? Also, use full fat cream cheese, low fat does go runny. Finally, don't over beat the cream cheese, just a quick beat to soften with the butter then straight in with the icing sugar. Over beating also makes it runny. HTH

I always use phili, butter icing sugar and a large slug of fresh lemon juice to cut through the richness.

I thought philedelphia was posh?

The recipe is:
100g cream cheese
100g butter
60g icing sugar

I always have to put loads more icing sugar and then it doen't really taste that good.

schroeder all the other recipes I've seen say 2 parts cream cheese to one part butter, then 2-4 parts icing sugar, with a little lemon juice/vanilla extract. Keep adding icing sugar until it's thick enough.

So try adding another pack of cheese, and lots more icing sugar and you should get there eventually!

Thanks for all your help, I'll try less butter more cheese next time