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cheyenne_pie_maker is asking: (4 answers)
Hi my name is cheyenne_pie_maker i haven't been on here for more then one day and I'm already confused. I made cream-cheese icing maybe 10 times and I always make it wrong it comes out not fluffy and really sticky. I do it like the directions tell me but it's just not right. So tell me: How do you make fluffy cream-cheese icing?

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Last updated: Nov. 3, 2013 4:07 am
Posted: Nov. 2, 2013 7:43 pm
Answered by: Marianne
Nov. 2, 2013 7:48 pm
What recipe are you using? Cream cheese icing usually isn't really too fluffy unless you don't use very much of it.
Answered by: Keni
Nov. 2, 2013 8:12 pm
You can use whipping cream and whip that, then make up the sugar/cream cheese/vanilla/butter mixture and mix the two together. This creates a lighter, fluffier frosting. Good luck!
Answered by: Sweettreats
Nov. 2, 2013 10:00 pm
This is the recipe I use it is a cream cheese butter cream. Not your typical cream cheese frosting which has a sticky consistency. It also doesn't require refrigeration if used within five days unless of course it is really hot where you live then I would refrigerate. 1 cup butter, softened 1/2 cup shortening 16 ounces cream cheese, softened 3 1/2 pounds powdered sugar 1 tablespoon pure vanilla 1/2 teaspoon salt In a large bowl cream together butter, shortening and cream cheese. Add sugar, vanilla and salt and mix until combined. Mix on medium speed for a couple of minutes or until light and fluffy. This will be a stiff frosting. You can add either 2 to 3 tablespoons water or cream to the recipe to thin it down a little.
Answered by: BOOKMARKER
Nov. 2, 2013 10:14 pm
Easy answer! Whip it! Use an electric mixer & whip it scraping the sides frequently. My recipe is just cream cheese, butter & confectionary sugar - oh, & vanilla. That's all you'll ever need for cream cheese frosting!
Nov. 3, 2013 4:07 am
Hi, I use my whip attachment not the flat beter on my KA. After the icing is all combined I turn it on high for about 1 to 2 mintues and get a fluffy icing.
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