Lumpy cream cheese frosting? Well, this is caused by one of two things! The cream cheese might’ve not been incorporated well or the powdered sugar wasn’t sifted and had lumps in it. The consistency will stay soft and spreadable/pipe-able so you never have to re-beat! Troubleshooting This keeps the frosting from hardening and, quite frankly, melting! You can store this in an airtight container in the fridge for close to a week or so. Work with one cookie at a time, and pipe a line of frosting along the outer edge. of powdered sugar, but you can certainly use less, down to as little as 2 c., if you like a less-sweet, thicker, firmer, more cream cheesey frosting. The great thing about this recipe is the lack of butter. These quick and easy Holiday Sugar Cookies are such fun to decorate. Once there isn’t any powdered sugar, beat for a few seconds to ensure no lumps remain. Now, add the powdered sugar and mix in slowly. Let beat in between each addition, making sure the cream cheese is incorporated well.
This should take about a minute or so.Īdd cream cheese one piece at a time. Now, pour heavy cream into the mixer and beat until stiff peaks.
Make sure you have a block of cream cheese and not spreadable! Also, notice how we chopped the cream cheese? Don’t skip that step! It’s to help incorporate the cream cheese better.
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