What have I done wrong?

Exactly the same cream cheese frosting recipe on both, one grainy, one perfectly smooth. Of course, the grainy one was the first one and I had to redo it and the second one was perfect. I don’t know what I have done wrong with the first one. The only difference is that I beat the cream cheese/butter faster when I added the sugar on the grainy one and slower on the perfect one. Is that what I have done wrong? Beating fast?

Thanks!

Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317

1,763 views

13 0
Share Tweet
Follow

13 Replies

Ciccio ...

What buttercream are you using if it’s Italian it just needs beating more but if it’s Swiss looks like the temp has gone a bit hot & the egg has split hard to see properly ;-)

miettes ...

Jo, it’s CREAM CHEESE frosting, so just cream cheese, butter and sugar!

Sugargourmande Lou ...

It just looks as though it has curdled slightly from over-beating perhaps … that, or sometimes it can just be that it’s a different batch of icing/confectioners sugar ? I’d be tempted to put the grainy one back in the fridge to chill and then re-beat … Lou x

miettes ...

Sugargourmande1, I will try to rebeat, as I kept in the fridge :-)

Sugargourmande Lou ...

How did it turn out, any luck ? Or did it end up decorating the bin ? ;)

Elena Fabbrini ...

you Beating fas, the cream cheese is crazy :-(

lorieleann ...

you can over beat the cream cheese and separate the water right out of it. I always whip my butter/hi-ratio first until light and fluffy (and the yellow color has disappeared) then add the powder sugar. Finally, I add my cream cheese the very last.

and there is a method of adding in softened and pre-whipped cream cheese into a meringue based buttercream like was mentioned (and it is so fabulously yummy!). The pic does look like a SMBC or IMBC gone wrong.

miettes ...

Thank you Jo, SugarGourmande1, Elena, lorieleann for your responses!

SugarGourmande1, I tried rebeating straight out of the fridge, much smoother looking (see pic), I will let it come to room temp to see whether the consistency is ok.

Elena, I guess cream cheese is crazy !!!

Lorieleann, thanks for the tip, I will try it next time )

miettes ...

Left it out at room temp, and the consistency was spreadable and acceptable :-)

Sugargourmande Lou ...

Game Set and Match to Miettes :D

miettes ...

Thanks to your idea, SugarGourmande1!

Joanne Wieneke ...

hi Dina, cream cheese breaks down on over beating and fast beating, its the same way with heavy cream when doing a whip cream. Unlike butter, once it breaks, it does not recover (well, most of the time) . I pre-beat the cream cheese to a fluff separately before i beat it with the sugar, to avoid longer beating ang overbeating. Hope this helps.

miettes ...

Oh great! Thanks for this advice TheLittleCakePatch!