If using to fill a cake, or pipe a rosette or design, you will want to chill your frosting for 20-30 minutes in the fridge first to allow it to stiffen up a bit. If frosting your cake/cupcakes with just a hand done swirl, you can frost right away. (Pssst…if you're ready to just get baking, get all the details in the recipe card below!) But don't worry- there is still plenty of cream cheese in there to satisfy your cravings for a sweet and cheesy tang. This not only adds a more complex flavor profile (because really, who doesn't love buttercream?!), but it also allows us to have a lighter texture and flavor. This recipe cuts the cream cheese down by using some butter as well. Balanced with Butter: I love cream cheese frosting as much as the next gal, but some recipes I find are just too heavy and almost feel like you're eating straight cream cheese on your cake.If you're generous with your frosting or just want to make sure you have plenty, there are instructions for a 1.5X batch in the recipe notes, and a 2X batch in the recipe ingredients toggle button. It's the perfect size for a thin coating on a two-layer 8" cake, three-layer 6" round cake, 12-18 cupcakes (depending on how much frosting you pile on), a generously frosted 9" x 13" cake or two 8" or 9" square cakes. Just the right size: we sized this recipe to be not too big, and not too small.Even better, in a comparison taste test, I can honestly say it had my favorite and the most interesting flavor as well. Philadelphia Cream Cheese for the win: I'm also going to tell you right now, you'll want to use the Philadelphia Original Cream Cheese we all know and love as it will yield consistent results.to help take all the guess work out of it for you. Keeping it simple: I kept this recipe as simple as possible and gave lots of detail in the mix time etc.Let's chat a bit more about why this recipe will make sure you end up with fluffy-as-a-cloud frosting, with the perfect balance of tangy and sweet flavors. Needless to say.for what should be a very simple recipe, if not developed correctly, these types of recipes can go wrong in a lot of way. And if you want to use a non name-brand cream cheese, your guess on what your final texture will be is as good as mine.It can be too sweet if the recipe relies entirely on the powdered sugar for structure, and doesn't blanace it with enough of the other ingredients.It can be too think if there isn't enough powdered sugar to help lighted in up, or not enough liquid added to smooth it out.It can get too runny if you over-whip it and break down the structure of the cream cheese.I frequently hear bakers, both new and practice, struggling with cream cheese frostings. Juuuust kidding, but seriously, there's little to say as this frosting speaks for itself and brings the best of all the previous cream cheese frostings I have tried into one recipe. So we're going to keep this post short and sweet because this simple recipe is simply delicious for any and all cream cheese frosting needs.
#COOL WHIP CREAM CHEESE FROSTING RECIPE PRO#
*Expert Tips and Tricks* to Help You Bake Like a Pro.
0 kommentar(er)
