It pretty much guarantees lumpy frosting and no amount of beating will get the lumps out. I used 2 packages of cream cheese about 4 heaping tablespoons of honey and about almost an 1 8 cup of butter.
Method cream the butter well using the paddle attachment on a stand mixer.
How to get lumps out of cream cheese icing. Next unwrap the muslin and scoop your cream cheese into the butter mixture. Plan to stop and scrape the bowl with a spatula a couple of times so that the butter creams throughly. Getting your butter to the correct consistency is the most important way to prevent lumpy buttercream.
To prevent lumps from forming in cream cheese frosting you need to gradually sift the confectioner s sugar into the creamed butter cream cheese and vanilla. Ideally your butter should be firm enough to hold its shape but soft enough to mix easily. My simple solution to the lumpy icing or frosting problem is to put the whole lot into the microwave for a short blast sufficient to melt the cream cheese and butter mixture just a little i started with ten seconds.
You want to spin it for about 3 5 minutes minimum. Having both the cream cheese and butter at room temperature is essential in preventing lumps. Then with a good mix your lumps of sugar just dissolve.
Leave the cream cheese in the water for an extra 10 minutes if it needs to soften more. Whisk vigorously until there s only smooth liquid butter. I hope this tip helps you save your lumpy frosting.
However a frosting with clumps of butter and cream cheese can look and taste a little off. Next take a whisk and whisk the butter thoroughly at first it will be very lumpy as there are still some bits of unmelted butter. Before making the frosting make sure you have the appropriate ratio of ingredients.
Place the cream cheese in a water bath for 10 minutes to warm it gradually. Use the whisk to whisk the two together until completely mixed. Didn t taste too much different and there was no stupid icing sugar in there.
I m surprised joc offers that recommendation cold cream cheese or butter for frosting is definitely a no no. If you already have lumps in your. Posted by mikayla at 6 31 pm.
Try again with room temperature cream cheese and it should turn out just fine. Start by creaming together 8 ounces of cream cheese and 1 2 cup of butter. If it s too soft flatten it and return it to your refrigerator for 15 to 20 minutes until it s firm.
Fill a bowl with lukewarm water then place the package of cream cheese into the water and let it sit for 10 minutes.