How can I fix curdled cream cheese frosting?
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I was making cream cheese frosting with butter, cream cheese and sucanat. For some reason the frosting didn’t whip up and, instead, looks curdled. There are little beads of butter and cream cheese. It tastes fine, but isn’t pretty.
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accepted
Your fats were probably different temperatures or not at room temperature and that’s what caused the separation.
There are a couple things to try, in this order:
- Put the bowl of frosting inside another bowl filled with hot water and beat the frosting. The heat may help bring the fats together.
- Drizzle in slightly cooled melted chocolate as you’re beating the frosting. The melted chocolate acts as an emulsifier.
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