How do you get lumps out of cream cheese icing?

Cream cheese frosting can be a tricky beast. It's easy to overbeat it, which can make it runny, or underbeat it, which can leave you with lumps. But there are a few tricks you can use to get it just right.

_If your cream cheese frosting is lumpy, here's how to fix it:_

- Let it come to room temperature.

Cream cheese frosting is easier to work with when it's at room temperature.

- If your cream cheese frosting is cold, let it sit out on the counter for about 30 minutes before you try to beat it.

- Beat it on low speed.

Too much beating can cause cream cheese frosting to become runny, so start by beating it on low speed.

- Gradually increase the speed to medium as the frosting starts to come together.

- Add a little bit of liquid.

If your cream cheese frosting is still too thick, you can add a little bit of milk, heavy cream, or water to thin it out.

- Just be careful not to add too much, or the frosting will become runny.

- Chill it.

If your cream cheese frosting is still lumpy after trying the above tips, you can chill it for a few minutes before trying to beat it again.

- This will help to firm it up and make it easier to smooth out.

- Use a sieve or mesh strainer.

If you're really struggling to get the lumps out of your cream cheese frosting, you can use a sieve or mesh strainer to strain it.

- This will remove any large lumps and leave you with a smooth, creamy frosting.

By following these tips, you can easily get rid of lumps in cream cheese frosting and create a smooth, delicious frosting for your cakes, cupcakes, and other desserts.