Hi All,
I’ve been making Rose’s yummy white chocolate cream cheese frosting forever and love it! it always get’s a lot of compliments too. Today, for the first time my frosting failed miserably!!! It looked great when it was done in the food processor but since the texture was a bit too runny, I put it in the fridge for a while and took it out and mixed in some food coloring and…then it happened..it curdled and looked just….awful!!!!! I tried cooling it some more and beating it again but no luck…..now I have 2 large containers of yucky looking cream cheese frosting in the fridge that I’d hate to throw out…..Can anyone please tell me what I could have done wrong? I do live in Florida and today was a very hot and humid day….would that have been why?

Thank You in advance for helping!
Dani

Dani, try bringing the curdled mixture up to room temperature (at least 70F in the center of the frosting), then re-beat.  Many buttercreams will curdle if you beat them when they are too cool/cold.

If that doesn’t work, post back and we’ll try to figure out another fix.

Thank You Julie. Shall try doing that today and will keep you posted on what happens.