You can do this by hand with a whisk if you would prefer. This is easiest to do with a stand mixer or hand mixer. Stand Mixer or Hand Mixer – The frosting needs to be beaten for a while for this recipe.After making the cream cheese frosting its best to let it rest in the fridge for about 30 minutes to firm up as the butter and cream cheese soften as they are whipped. Yes you can! This recipes contains butter as well as cream cheese which makes it thicker. The sugar content preserves the cream cheese so it is completely safe to eat! You can also keep it in the fridge if you prefer. Does this frosting need to be refigerated?Ĭream Cheese Frosting can sit out at room temperature for 3-4 days. Make sure you’re not using light or spreadable cream cheese as this will turn your frosting pretty runny and it wont be stable. I recommend using Philadelphia Cream Cheese for this frosting but if you have another brand you prefer you can use that. You can drizzle it over cinnamon buns, pancakes or waffles if you have some leftover. Leftover frosting can be kept in the fridge for about 7 days or frozen for up to 3 months. What to do with Leftover Cream Cheese Frosting I would recommend using cocoa powder instead of chocolate as there is already a lot of fat from the butter and cream cheese so the recipe doesn’t really need cocoa butter too. You can find my recipe for chocolate cream cheese frosting here. If you would like it more stable than it already is you can increase the butter content of the recipe.Ĭream Cheese Frosting FAQ Can I add chocolate? This recipe contains butter which will really help to stabilize your frosting and keep its shape. If you are still finding its still too thin make sure you have followed the recipe amounts closely and add a little more powdered sugar. This will harden the butter and cream cheese which should thicken your frosting up. If you’ve used the right type of cream cheese and your frosting is smooth and hasn’t separated the first step would be to place it into the fridge for 15-30 minutes. Make sure all of your ingredients are at room temperature before you start and you shouldn’t have any issues. The second reason is the frosting curdling or breaking. You need to use a block of cream cheese, not spreadable or light as these will thin out your frosting. The most common is using the wrong type of cream cheese. There are a few reasons why your frosting can turn runny. Add 1 to 3 tablespoons of milk or half-and-half or a flavored liqueur to thin the mixture as desired.Troubleshooting Why is my Cream Cheese Frosting Runny? Use half the amount of butter and cream cheese, about 1 cup of confectioners' sugar, and a pinch of salt, along with 1 teaspoon of vanilla.
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