Frosting people help me

[TrickyBob]

I'm trying a frosting recipe from the whisk kid blog.

And she has a cream cheese italian butter cream.

So I put my egg whites and sugar over a double boiler and I whisked until the sugar was dissolved and the egg whites heated.

Then I put them in the mixer and mixed until my bowl was room temp.

Then I added my butter by chunks and then let it get together then added my cream cheese.

It curdled on me, which her blog says it will do, but then it wouldn't uncurdle. So I put it in the fridge a bit, but it wouldn't come together. So I put the bottom in some hot water, then it just got runny. But it stayed runny.

Google told me to put it back into the fridge. So I did for like 5 to 7 minutes, now it's on high speed mixing.

But it's back to being curdled.

I've been mixing this damned thing since TEN pm. (Over all, stopping and starting)

[tacokick]

Was the cream cheese cold? I think you didn't mix long enough the first time but this isn't the technique I normally use.

[hisno1girl]

Was the butter cold or softened? Cold butter will not work in frosting.

[TrickyBob]

Oct 19, 2012 22:03:28 GMT -5 tacokick said:

Was the cream cheese cold? I think you didn't mix long enough the first time but this isn't the technique I normally use.

The cream cheese was still cold but it was pliable.

I know normal italian butter cream you use the sugar water that boiled and then mix it all up, but I figured this would be easier.

[TrickyBob]

Oct 19, 2012 22:04:23 GMT -5 hisno1girl said:

Was the butter cold or softened? Cold butter will not work in frosting.

My butter was actually too soft.

I gave up and stuffed it in the fridge. I can't make myself throw it out but I don't know how to fix it.

ETA: Omg, I just read a blog where the person switched to the paddle attachment when it curdled and set it on low and it took them TWO HOURS for it to come together.

[speckledfrog]

That sounds like a shit ton of work for frosting. Is there an easier recipe out there?

[TrickyBob]

Oct 19, 2012 22:09:20 GMT -5 speckledfrog said:

That sounds like a shit ton of work for frosting. Is there an easier recipe out there?

I usually do a bakery frosting that is powdered sugar, butter, powdered dairy creamer, and water.

But I didn't have dairy creamer and I wanted to try this recipe out. It's a major epic fail.

[tacokick]

Oct 19, 2012 22:04:52 GMT -5 TrickyBob said:

Oct 19, 2012 22:03:28 GMT -5 tacokick said:

Was the cream cheese cold? I think you didn't mix long enough the first time but this isn't the technique I normally use.

The cream cheese was still cold but it was pliable.

I know normal italian butter cream you use the sugar water that boiled and then mix it all up, but I figured this would be easier.

I think the other way is much easier if you have a stand mixer. Do you have ingredients to try again in the morning.

[TrickyBob]

Oct 19, 2012 22:10:53 GMT -5 tacokick said:

Oct 19, 2012 22:04:52 GMT -5 TrickyBob said:

The cream cheese was still cold but it was pliable.

I know normal italian butter cream you use the sugar water that boiled and then mix it all up, but I figured this would be easier.

I think the other way is much easier if you have a stand mixer. Do you have ingredients to try again in the morning.

I have a heavy duty kitchenaid :heart:

My problem and what scares me away from doing a normal italian butter cream is the fact that I don't have a candy thermometer.

[tacokick]

Oct 19, 2012 22:12:03 GMT -5 TrickyBob said:

Oct 19, 2012 22:10:53 GMT -5 tacokick said:

I think the other way is much easier if you have a stand mixer. Do you have ingredients to try again in the morning.

I have a heavy duty kitchenaid

My problem and what scares me away from doing a normal italian butter cream is the fact that I don't have a candy thermometer.

I've never used a candy thermometer and it worked fine. The machine does all the work! You can do this.

[TrickyBob]

Oct 19, 2012 22:24:15 GMT -5 tacokick said:

Oct 19, 2012 22:12:03 GMT -5 TrickyBob said:

I have a heavy duty kitchenaid

My problem and what scares me away from doing a normal italian butter cream is the fact that I don't have a candy thermometer.

I've never used a candy thermometer and it worked fine. The machine does all the work! You can do this.

But don't you have to get your sugar and water to the hardball stage?

[tacokick]

Oct 19, 2012 22:25:17 GMT -5 TrickyBob said:

Oct 19, 2012 22:24:15 GMT -5 tacokick said:

I've never used a candy thermometer and it worked fine. The machine does all the work! You can do this.

But don't you have to get your sugar and water to the hardball stage?

Yeah but you can tell if it is by dropping a couple drops in a cup of cold water. If it forms a hard ball, it is done.

[TrickyBob]

Oct 19, 2012 22:43:06 GMT -5 tacokick said:

Oct 19, 2012 22:25:17 GMT -5 TrickyBob said:

But don't you have to get your sugar and water to the hardball stage?

Yeah but you can tell if it is by dropping a couple drops in a cup of cold water. If it forms a hard ball, it is done.

Hmm, I might try it. Sometime. I think for tonight I'm just going to make a standard cream cheese frosting.

[tacokick]

Oct 19, 2012 22:49:19 GMT -5 TrickyBob said:

Oct 19, 2012 22:43:06 GMT -5 tacokick said:

Yeah but you can tell if it is by dropping a couple drops in a cup of cold water. If it forms a hard ball, it is done.

Hmm, I might try it. Sometime. I think for tonight I'm just going to make a standard cream cheese frosting.

Well, that's yummy too and honestly, I don't think the fancy ones are that much more fabulous it is always worth it.