Cream cheese frosting may be notoriously troublesome to get proper, particularly the consistency (for those who can’t relate, I commend you). The purpose: a silky frosting that’s pipable and holds its form. And but—cream cheese frosting can simply flip right into a concoction that spreads too simply and doesn’t maintain up. Then you find yourself including an excessive amount of powdered sugar to compensate, which makes the frosting method too candy and never practically cream cheese-y sufficient. If you happen to’ve been there, maintain studying for a couple of suggestions I’ve picked up alongside the way in which—together with what to do if it splits.
1. Add Heavy Cream
I feel it’s secure to say I’ve made a whole bunch of batches of frosting over the past 15 years (I obtained a lot of apply from making and promoting dozens of cupcakes on the weekends in highschool). The very best tip I’ve discovered is so as to add heavy cream—whether or not you’re making an ordinary buttercream or, on this case, a cream cheese frosting. And I don’t simply imply a tablespoon or two; I imply anyplace from ¼ to ¾ cup, relying on the consistency you need. The heavy cream whips up with the butter and sugar, making the frosting fluffier, lighter, and not-so-cloyingly candy. It additionally helps stabilize it, making it extra pipable and dependable.
2. Follow Endurance
In case your most important wrestle is a frosting that’s too free, strive ready so as to add the cream cheese till after you’ve whipped collectively the butter, sugar, heavy cream, and every other elements like vanilla and salt. Cream cheese can simply grow to be overmixed and begin to cut up, and it additionally releases water the longer it’s whipped. If you happen to add it final—as soon as your base frosting is already as whipped and fluffy as you need—it shouldn’t have an effect on the feel and it ought to stay secure. And if it does cut up, maintain studying.
3. Hold Every little thing Room Temp
When making frosting of any variety, it’s vital that each one your dairy merchandise (or no matter elements you’re utilizing) are the identical temperature. If the butter is softened to room temp however the heavy cream or cream cheese is colder, you’ll find yourself with a curdled-looking mess that you simply gained’t wish to use—or eat. However don’t fear—if this occurs, pop the frosting within the microwave in 10 to 20-second increments and blend till all of the butter curdles are melted. As soon as the frosting is clean with none seen cut up clumps (it’ll be fairly liquidy at this level, however don’t fear), cowl it and switch it to the fridge till agency, 20 to half-hour. Then, take away and whip it again up into a light-weight and fluffy frosting.
If you happen to’ve struggled with cream cheese frosting earlier than, I hope the following pointers aid you get it good. And if not—effectively, I’m a bit of jealous.
What are your greatest struggles with regards to cream cheese frosting or every other buttercream? Let me know within the feedback and I can’t assist reply!
