I’m with Ellie on this one. I use equal parts by weight of butter and cream cheese and about twice as much powdered sugar by weight as the butter/cream cheese combined. Sometimes I add more sugar if I need it extra stiff and if I get it so stiff that my kitchen aide can’t even mix it, then I thin it down slightly with 1 tsp of heavy whipping cream at a time (a little tsp can make a big difference). Good luck!
© 2011-2016 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.