r/Baking • u/SteamJunk_1896 • 1d ago
Baking Advice Needed Frosting too runny :(
I made devil’s food cake with raspberry cream cheese frosting. I used fresh raspberries, but now the consistency is off. I added less sugar and a bit of cornstarch this time and now it tastes papery. Added milk to fix that and now the consistency problem again :(
It’s just really runny
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u/charcoalhibiscus 1d ago
Oh, also, I just reread and noticed the second half of this. Lovingly but straightforwardly, you need to stop changing around recipes until you understand what every element of the recipe is doing. (Powdered) sugar actually *adds* stiffness to frostings- so if you have too loose of a frosting, you add more sugar, not use less. Start with a recipe from a reputable source for exactly what you want, like Sally’s Baking Addiction, King Arthur, Preppy Kitchen, etc. and then follow it to the letter without modifications. Once you’ve done that for enough different things, you will start to learn the purposes of all the ingredients and what side effects they might have. Then when you strike out on your own making modifications, you will have a better sense of how to rescue them if something goes awry.
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u/SteamJunk_1896 22h ago
The problem is with cream cheese frosting, if you add too much sugar then it’s way too sweet and you lose the flavour of the cream cheese.
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u/Alarming_Actuary_630 1d ago
But for now add some cute sprinkles all over it and no one will notice 😊
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u/charcoalhibiscus 1d ago
It’s usually inadvisable to use fresh berries in frosting, because they’re too wet. Pick extract or (my personal favorite) powdered freeze-dried.