I am using (almost) the CupcakeJemma recipe for cream cheese frosting:
- 150g soft unsalted butter
- 240g cream cheese
- 320g icing sugar (confectioner’s/powdered sugar)
The listed recipe says to use 960g sugar (admittedly this is an increased amount to make the cake in the video a stronger structure.)
Though I’m using much less sugar, my frosting is coming out much softer than I expected. What can I do to make is less runny/firmer (other than adding more sugar?