Recipe for a cream cheese frosting

Recipe for a cream cheese frosting

Cream cheese frosting:

This frosting is the hybrid of cream cheese frosting and ermine frosting. This is the best recipe for a cream cheese frosting, simple and easy, pipeable, firm and, more stable. One more interesting fact about this magical cream cheese is that it holds its shape. Its uniqueness is that it is made without any powdered sugar. To make magical cream cheese frosting you can cook a sweet, thick milk mixture and then add butter and cream cheese into it.

This frosting is tangy, yummy, and has a lovely cream cheese flavor. If we talk about its texture it is so silky, fluffy, and smooth.

Recipe for a cream cheese frosting

Recipe by ThecheesemacCourse: Appetizers, SidesCuisine: American, FrenchDifficulty: Easy
Servings

24

servings
Prep time

25

minutes
Cooking time

10

minutes
Calories

420

kcal

Ingredients

  • Granulated sugar: 1 cup

  • All-purpose flour: 1/4 cup

  • Cornstarch: 3 tablespoon

  • Milk: 1 1/2 cup

  • Salt: 1/4 teaspoon

  • Vanilla extract: 1 teaspoon

  • Lemon juice: 1 tablespoon

  • Cream cheese: 4 ounce

  • Unsalted butter: 1/2 cup

Directions

  • Step 1: Gather all the ingredients
    The first step is to gather and measure all the ingredients included in the recipe so that we can start making our magical cream cheese frosting.
  • Step 2: Make a roux
    Take a small pot and add flour, sugar, salt and, cornstarch in it and whisk well. After this slowly add milk in the mixture with continuous whisking to avoid lump formation. Keep cooking this mixture until bubble formation starts and it changes to a smooth, gluey, and thick mixture. One thing to remember is that evenly heat your mixture.
  • Step 3: Refrigerate the mixture
    The next step is the straining of roux. Keep it in the airtight and heat-safe container. Cool it in the fridge for about 2 hours.
  • Step 4: Add and whip the remaining ingredients
    When your mixture gets perfectly cool, take out from the fridge. Add lemon and vanilla extract into it, stir the mixture on a medium to high speed. Cream cheese should be added step by step and in a very small amount like 1 tablespoon at every step. When your cream cheese is completely incorporated into a mixture, start adding butter in the same way as cream cheese. In the end, you will get a fluffy and smooth buttercream mixture.
  • Step 5: Crank up the mixture
    The final step is mixing at a higher speed. Continue to whip this frosting mixture until the icing gets double in volume.

Facts about recipe:

  • Choose the best quality cream cheese having the lowest moisture content. Because high moisture containing cream cheese will be difficult to handle and there is also the possibility that I will not be able to hold its shape.
  • This recipe for a cream cheese frosting is pipeable. In the cold state, it is a little bit stiffer. As there is no powdered sugar in this cream cheese frosting, it will not crust like basic cream cheese frosting and become drier on the surface due to air exposure.
  • Gel paste icing colors are recommended to add color in this frosting. These tints have an advantage in the sense that they are very thick and are used in a small quantity, so we do not need to add too much liquid in them.
  • Three cups of cream cheese frosting are enough for the topping of 24 cupcakes.
  • This magical cream cheese can easily be used under the fondant. Refrigerate the frosted cake before covering it with fondant. Chilled frosting will hold its shape under the fondant.
  • Magical cream cheese frosting can be stored in a refrigerator for about a week. When you want to use it again, mix it well in the mix, then it will work like a fresh frosting.
  • Before adding other ingredients into the roux make sure that it is cool. If you put on the ingredients in the warm roux, it will lead to the melting of butter and cheese.
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