A lot of people recommend adding more powdered (icing) sugar to frosting until you get a consistency stiff enough for piping. As if powdered sugar didn't have any taste! Adding more sugar = more sweetness. Not good.
More powdered sugar is NOT the answer. While most recipes will tell you to use softened cream cheese, I've discovered that if you use it straight from the fridge, you will end up with stiff frosting that's perfect for piping.
CREAM CHEESE FROSTING
(Will frost about 20 cupcakes)
Ingredients:
1 bar (250g) cream cheese, cold, cut up into small cubes
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 cups powdered/icing sugar, sifted
Procedure:
In a medium bowl, beat the butter for a few seconds. Add in the cubed cream cheese and vanilla extract.
Beat until combined.
Add powdered sugar in 3 additions. Beat only until the mixture is smooth. Overbeating will make the frosting go soft.
Now you have stiff cream cheese frosting that's perfect for piping those high swirls! Easy.
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| Top with sprinkles then it's done. Perfect! |
Ready to bake? Red velvet cupcake recipe can be found here.
Hi Corinne. I am one of your fans who love your cake creations. I was delighted to know that you started selling cakes again. I want to ask if this cream cheese frosting last without melting in a warm Philippine temperature? Thank you very much for sharing your baking knowledge and recipes. I wish I could create a site as well so i can post my creation. It will take a while since my computer knowledge is very limited. Thanks once again.
ReplyDeleteZen
It softens at room temperature but not melt.
DeleteI can also relate as it took me a while before I could make the "right" frosting, for me I would use 1:2 ratio for the cream cheese and butter. So whatever the amount of cream cheese is, I only add half the butter. :)
ReplyDeleteWill a gelatine-milk slurry ruin the texture?
ReplyDeleteI really can't say, sorry. But why do you need that? To thicken? To make it more stable?
DeleteTo me, this is already very stable as is.
Oops. I meant the previous version you tried. I was wondering if slurry will stabilize it. I've never heard or seen slurries used in non-whipped cream-based frostings, though, and I was wondering if you have in fact tried it. But, anyway, moving on...
DeleteHi miss Corinne! is it okay fro you to share what brand of cream cheese, butter and icing sugar you use in here?. I am very afraid of trying cream cheese frosting. Thank you sis! I am a member of BHM and I find it more handy to be in your blog.. thanks again
ReplyDeleteAre you located in Manila or Australia?
DeleteFor the cream cheese, I use Philadelphia. For the butter and icing sugar, I am not very particular with the brand. Even the less expensive supermarket brands work well for me.
Don't be intimidated. This icing is very easy to make!
Just wanted to ask whats the difference between this recipe and the recipe with heavy cream that you used for ube cake. Thanks:)
ReplyDeleteThis is cream cheese frosting. It is tangy and sweet at the same time and a litlle heavy in the mouth.
DeleteThe other one is whipped cream frosting that is just stabilized with cream cheese. It is lighter and less sweet.
Hi. May i know the shelf life of this frosting? Thanks!
ReplyDeleteI don't really know, sorry. But this is cream cheese so for it to last tonger, I would refrigerate it and not leave it out at room temperature for long.
DeleteMade these cupcakes today. It is so moist and delicious. This is my new red velvet recipe, Thanks for sharing.
ReplyDeleteCorinne, do you think peanut butter can subbed in for butter at a 1:1 ratio to make this a peanut butter frosting?
ReplyDeleteI think so. Depending on what kind of peanut butter you are using, you might have to adjiust the amount of powdered sugar. Also, to get the desired consistency, you might also need to add a little bit of milk or cream. Just guessing as I haven't tried it.
Deletei'm thinking of using foreign store-bought peanut butter like skippy and peter pan (not sure if you have them there). they're very unlike the widely available filipino brands in which the oil floats to the top everytime you open the jar. do you think should go up or tone down on the powdered sugar?
DeleteI think it really depends on the peanut butter. If it's on the salty side, you might have to add more powdered sugar (and milk if it becomes too stiff). If the peanut butter is sweet then you may lessen the powdered sugar.
DeleteStart with maybe a cup then taste and go from there.
All right. Thanks for the additional tips. I like salty peanut butter, so I won't increase the amount of sugar. Will report on how it turns out. :D
DeleteI am interested how this turns out! Been a silent lurker of this site since last December!
DeleteHi corrine. Can i use this frosting for the ube macapuno cake? I love your recipes btw :)
ReplyDeleteI don't know if pure cream cheese will suit the ube cake. Personally, I prefer whipped cream.
DeleteHello! I just made this icing for my cupcakes and it came out so good!! I doubled it and I added strawberry emulsion and pink gel food colouring to half the mix, and left the other half as your recipe says. Everyone loved it!
ReplyDeleteHello im new in baking and i tried this twice and i end up with a runny cream cheese frosting. I really like this frosting because its not that sweet. Ty
ReplyDeleteDid you use very cold cream cheese? Also, be sure not to beat the frosting for too long. The more you beat cream cheese, the softer it will become.
DeleteI have tried this twice and i always end up a runny texture.
ReplyDeleteYou must be doing something wrong. Please see my previous comment.
Delete