i was not thrilled when the cream cheese and butter kept clotting up in my mixer attachment. I was curious, I made this recipe about a week ago and I had done exactly what the directions called for. It’s great to see folks not scrape the blob of regular frosting off their cupcakes. Thanks for the recipe! I’m so excited to have found pipeable cream cheese frosting. So excited that we were able to pipe beautiful flowers for our cupcake pull-apart cake! Here’s a picture of some of our cupcakes. Depending on how long it takes to pipe all the cream, you might find that you’ll need to re-refridgerate the frosting to keep it from getting too melty before piping. I adapted it a little by substituting the vanilla with lemon juice. But it came out BEAUTIFULLY!! I made sure to 1) beat the butter first before adding the cream cheese 2)keep the cream cheese cold (I used it at colder than room temp) 3)not overbeat the frosting 3)added the icing sugar in 2 batches so that I didn’t end up overbeating(also decreased the amount because we don’t like it too sweet). I was really nervous about trying this recipe after reading some of the comments. If you’re looking for more frosting recipes, you might like to try some of these: Keep cupcakes and cakes that are frosted in the refrigerator until ready to serve. Some people have commented that they like to refrigerate the frosting for a while before piping it onto their cakes and cupcakes. Add in some vanilla, and then you’ll mix in powdered sugar 1/2 cup at a time just until it’s mixed in. Then you’ll add slightly chilled cream cheese and combine those until they are evenly combined. You’ll beat the butter with an electric mixer. Tips for making the best frosting for piping:ĭon’t over-mix the ingredients. But then you’ll also have some extra to pipe frosting in a decorative way on top. You should have enough to frost the cake. If making a cake, you may wish to make a recipe and a half. If you just want to spread frosting onto cupcakes without piping it on in a decorative way, you’ll have enough for 24 cupcakes. If you’d like to pipe frosting onto your cupcakes just like the photo shows above, you’ll have enough frosting for about 18 cupcakes. Leftover frosting will keep for up to 5 days in an airtight container in the fridge.This Pipeable Cream Cheese Frosting Recipe is perfect for piping beautiful swirls onto cakes and cupcakes… 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.
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