rescue my cream cheese frosting
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!
I always use the brick. Never tried the tub but I'm thinking that is your problem. I leave the cream cheese brick and a stick of butter out till room temp. Then I beat in 3 cups of powdered sugar and some vanilla. I usually frost the cooled cake right away. I think they make the tubs a different consistancy for spreading-not for frosting :(.
I have had the same problem usuing the brick, as well. I think it's just the nature of cream cheese frosting. is it 100% cc? If so, i would try beating in some butter. Alternatively, frost quickly, spear with skewers, and refrigerate. It will probably hold together (I made the Nigella stout cake last week and had soupy frosting)
If the addition of more icing sugar doesn't work (and keep tasting 'cause you don't want it to become chalky), I would rescue it by reworking the cake into a sort of trifle. Find yourself a pretty glass serving dish...layer cut up cake, frosting as is, apricot jam or lemone curd or even sweet marmalade and any appropriate liqueure and top with whipped cream and chocolate shavings or candied ginger or whatever interesting you have on hand. Good luck!
I'd mix a stiff buttercream of room temperature butter and confectioners sugar and then slowly add the cream cheese mix you have. If it's still soft, refrigerate it and the butter will harden it.