add more cream cheese. I know its weird to think that powdered sugar can make something runny because its starchy and dry, right? But that's kind of how you get cream cheese frosting spreadable in the first place. Imagine taking a block of cream cheese, letting it come to room temperature, and then just trying to spread it on a cake. It wouldn't be soft enough to spread, even if you whipped it up in a mixer. The sugar is what helps it loosen up and get creamy and smooth enough to frost a cake without tearing it up into pieces.Water, and oddly enough, sugar, are liquifiers; they make things soft and runny. So when you add too much sugar, the icing will get too wet and gluey to use for your red velvet cake. Basic recipe to follow-For every 8 oz package of cream cheese, 1-stick butter, use 2 cups sifted pd. sugar, and vanilla to taste. Good Luck!
at 4:25 PM on Jun. 21, 2011