Thursday, July 28, 2011

Frostings - Part 1

Cream Cheese Frosting.

Cream Cheese Frosting  (version 1)
  • 250 grams cream cheese, softened.
  • 2 tablespoons butter, softened.
  • 1 teaspoon vanilla extract.
  • 2 cups icing sugar.
  1. Beat cream cheese and butter until light and fluffy.
  2. Add vanilla and beat well.
  3. Gradually add icing mixture and beat until frosting reaches desired consistency.



Cream Cheese Frosting (Version 2)
  • 12 ounces cream cheese.
  • 1/2 cup powdered sugar (icing sugar)
  • 1 teaspoon vanilla extract
  1. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
  2. Increase speed to medium high and beat until frosting is light and whipped, but not overbeat. Use to top cookies, cupcakes, or cakes.
Note : Because Malaysian weather can be a little too warm and humid, it would be best to use cold cheese instead of room temperature. You may add a little more icing sugar or fine sugar, omit the vanilla essence and do not overbeat. I would personally suggest version 1 though. That was used as in the photo shown. Version 2 turned out perfect in the cold weather of Europe.






5 comments:

  1. you kno...i tried version 2...but turned watery...did i over beat it?

    ReplyDelete
  2. Yes overbeating could be one of a few reasons. I added a footnote for those who have same problem as yourself...to use cold cheese instead of room temperature, beat it just enough to break it down and add sugar and beat just enough to mix it. Some homes/kitchens are warmer than others and this can occur too. Also, make sure you frost cakes that are completely cool. Anyway..wont go to waste..just refrigerate the mixture till it hardens and then give it a fast whip before frosting.

    ReplyDelete
  3. the next time I'm doing cheese frosting...I'll try method #1 for a change...

    ReplyDelete
  4. Sure thing..anytime. Let me know how it turns out. If for any reason it gets unmanageable or too soft again...just put the mixture in the fridge for a while and then a fast whip before piping or frosting onto cake/cupcakes. It always turns out ok when I do it though.

    ReplyDelete

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