![]() ![]() Doing it this way, or treating the cream cheese like a solid fat, will give the frosting a looser texture. □ In most recipes, butter and cream cheese are mixed, then powdered sugar is added. This wouldn't be a Sugarologie recipe unless I messed with it to make it more stable. (The time will vary based on your climate, but it takes about an hour in my dry California kitchen to develop said crust.) The crust is similar to a Krispy Kreme donut glaze, if that makes sense. Texture-wise, this frosting is super creamy and has the most delicate crust when left out at room temperature. Leftover frosting will keep for up to 5 days in an airtight container in the fridge.Here's this cream cheese frosting on a 6 inch, 2 layer sprinkle cake. I love to use it on these desserts:ĭouble the recipe for a 9×13-inch sheet cake, or triple it for a layer cake. This cream cheese frosting recipe yields enough frosting for a 8- or 9-inch square or round cake, a loaf cake, or a batch of 12 cupcakes. Taste and adjust, adding a pinch of salt if needed. If you’d like the frosting to be stiffer, add more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Tip: if your powdered sugar is lumpy, sift it before adding it to the cream cheese mixture. Stop and scrape down the sides of the bowl with a spatula as needed. Then, add the powdered sugar and vanilla. Mix until the frosting is smooth and creamy (check out that texture above!!). It’ll just take a good amount of elbow grease! If you don’t have a mixer, you can make this recipe by hand with a whisk. If you prefer to use a stand mixer, you may need to 1.5x or double the recipe. I like to use an electric hand mixer to make this recipe, because as written, it’s a bit small for my stand mixer. My method for how to make cream cheese frosting couldn’t be simpler! Here’s how it goes:įirst, combine the cream cheese and butter. Place them in a large bowl and use an electric mixer to beat until smooth. Optional: season to taste with a dash of salt!įind the complete recipe with measurements below. And vanilla extract – For warm depth of flavor.Powdered sugar – Aka confectioner’s sugar.If it’s too firm, the frosting will be lumpy. Allow the butter to soften to room temperature before mixing up the frosting. Let it soften slightly before making the frosting. It gives this frosting the best rich texture and tangy flavor. Cream cheese, of course! Skip the whipped or low-fat stuff and seek out block-style, full-fat cream cheese.You only need 4 ingredients to make this cream cheese frosting recipe: The next time you want to make a homemade baked good taste extra-decadent and special, all you have to do is whip it up! My cream cheese frosting recipe calls for 4 basic ingredients, and it comes together in less than 10 minutes. I have it on repeat around here in the spring, when we have carrot cake cupcakes for Easter, an actual carrot cake for Jack’s birthday, and then carrot cake cookies, well, just because I like them. Who doesn’t love cream cheese frosting?! This sweet, tangy topping is the perfect complement to just about any cake or cupcake, not to mention cookies, bars, and quick breads. ![]()
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