Hi Mahnoor! I’m so happy you’ve been loving my recipes! You can’t taste the cornstarch in this recipe.

Hi Skye, did you use brick style cream cheese or the spread kind (in the tub)? The spread kind contains a lot more water content which can result in a very thin buttercream.

I followed the recipe in my thermomix with the paddle, but it is very thin and runny. Do I throw it out and start again?

Hi there! I’ve never tried this recipe with meringue powder but if you want to experiment with it, I would add about 1 Tbsp of meringue powder per batch. Let me know if you try it!

Can I use meringue powder instead of cornstarch? Also, could I substitute the butter with shortening?

Did it work with the spreadable kind?

Hi Yazreen! In your recipe, are you using powdered sugar or granulated sugar? Is the only difference butter? It sounds like the frosting either doesn’t have enough fat in it or is otherwise too dry somehow but these are just guesses. I’d have to see the recipe you’re using to try and figure it out.

Quick question, my cream cheese frosting cracks after several hours. Why is that? I use Philly Cream Cheese, sugar, vanilla essence. Is it the lacking of butter making my frosting crack?

Much love from Malaysia!

Thanks so much, Ana! I hope you love this recipe!