How Do You Make Perfect Cream Cheese Frosting?

[craftyT]

I have issues with my cream cheese frosting :( It always turns out too soft and if my frosted item is not refridgerated, the frosting might actually melt off... :eek:

Here is the recipe that I usually use - what's wrong with it?:

4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

Please clue me in on how to make perfect cream cheese frosting :o

[KarenS]

Nothing is wrong with it that I can tell - except maybe too much vanilla. Every recipe I have calls for, at most, 2 teaspoons. Cream cheese frosting *is* soft and has to be refrigerated. If it's left in the heat it will melt. Ideally you should mix the frosting, spread it, and the chill it for an hour or so before serving.

Edited: the other thing is that you might not be letting your baked goods cool completely before frosting them. That will cause the frosting to get melty and slide right off the cake.

Karen

[msnicolea]

I was actually going to say what Karen did about the melting--the cake has to be very cool or this kind of icing will get all kinds of soft!

[craftyT]

Thanks ladies... I was wondering if there was a little too much vanilla - I'll try reducing.

As far as it being too soft - I always chill the frosting and the cake before frosting (I learned that lesson the hard way :o ) but it never fails to get too soft when applying it? I wonder how restaurants get their cream cheese frosting to hold up and decorate so well?

[Sarah]

I think there's too much butter in that recipe- try leaving some out and see how that works out.

[ladybug777]

Try taking out the butter completely. My recipe...

*16 oz cream cheese
*5 cups confectioners sugar
*2 tsp vanilla extract