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?


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

advice question how-to recipe



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 ;-)


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


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 :-(


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.


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 )


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

Sugargourmande Lou

Game Set and Match to Miettes :D


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.


Oh great! Thanks for this advice TheLittleCakePatch!