![]() ![]() This recipe was so quick and easy, it was a gem. If I had been making a layer cake I think I would have used bamboo skewers to keep the cake from sliding while icing it. I popped the bowl of icing into the freezer for a bit b/c I read it was too loose and wanted to spread it nicely. I used 16 ounces of cream cheese, simply b/c I didn't feel like cutting it turned out fine but very creamy. I would definitely recommend sifting the sugar before adding into the cream cheese and butter. I used lemon extract instead of vanilla to top my red velvet cupcakes with blueberries and strawberries for the 4th of July. When I switched from the paddle attachment to the whip it was solved, smoothed out and whitened up perfectly.Ī decent recipe. Had a problem with lumping, first the butter in the cream cheese, then the powdered sugar. I kid myself that cream cheese frosting is somehow more nutritious than buttercream. Just what it is supposed to be, tasty, sweet but tangy white frosting. Might be alright for drizzling over something, but this recipe is either really bad, or really finicky. Followed the directions, as well as some hints on how to make it thicker in the comments (less mixing, room temp ingredients), and got cream cheese soup. I also always have to cut the recipient in half because it makes so much frosting! Other than that though it's deliciousĪs some of the other commenters pointed out, this recipe is a disaster if you're planning to do a layer cake. You can add food coloring to make this any color you like.I have made this many times and it is delicious!! This time I made it with almond extract instead of vanilla, it was so good. How much does this make? This makes enough frosting to frost a double layer cake, a 9×13 cake or 24 cupcakes.Let thaw in the fridge for 24 hours before using. I store in a ziploc bag or piping bag and freeze for up to one month. Can I freeze cream cheese frosting? Yes.When ready to use, let frosting sit at room temperature until soft enough to spread. ![]() If I’m making ahead of time I store it in an airtight container for up to 5 days. Personally, if I’m frosting cookies or cake I do not store them in the fridge if I’m serving them the same day.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |