Why is my cream cheese frosting so runny?!
Answers: What can i do to thicken it up?
Add more powdered sugar. If that doesn't work, "glaze" the cake instead!
Good luck!
Easy one- add confectioners sugar (powdered) to it a little at a time until you get the consitency you want.
Like many recipes there are more then one way to make cream cheese icing. Ratios change with each recipe and then it becomes a matter of taste. Here's a bit of cooking science, believe it or not working with butter with a "mixer" creates heat, butters melting point is 90 degrees, depending on what temp your kitchen is, we'll say 75, it won't take long for that butter to start melting. In my opinion, omit the butter in your recipe and it will be fine. Here's are the ratio's I use and you may also notice less sugar:
3-ounce package cream cheese softened
1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon milk
Add more powdered sugar...yummy!! : )
skip the liquid
Part of your problem might be that you are beating it too much and it is getting too warm. Try refrigerating it for a few minutes to see if it firms up some. If not, add some more powdered sugar in small increments so it doesn't get too sweet.
put oat meal &, green beans