Home Cooking 5

rescue my cream cheese frosting

deepcreek | Jun 1, 2008 04:16 AM

I'm not sure whether it's because: a) I used a too-soft cheese (one of those in a plastic tub, rather than a brick of Philadelphia), or b) it wasn't cold enough, or c) I overbeat it, or d) all of the above...but my cream cheese frosting now has the consistency of melted ice cream, even after a night in the fridge. Any ideas how I can fix it? I have visions of it sliding right down the sides of the cake, pooling on the platter, and drooling onto the floor... And that's just not pretty. Thanks!

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