Stiff Cream Cheese Icing. To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag you have to know these two secrets. Add vanilla extract and salt and.
First overbeating breaks down the cream cheese and produces grainy looking frosting that is too soft to hold a shape. Slowly drizzle in the heavy. In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese butter and vanilla on medium-high speed until very light creamy and smooth.
Add the cream in small amounts mix and check the consistency.
In another bowl beat the cold cream cheese to a spreadable consistency until no clumps remain. Place the cream cheese in a mixing bowl. Beat on low speed until nice and creamy. Slowly drizzle in the heavy.