Cream cheese frosting could be notoriously tough to get proper, particularly the consistency (for those who can’t relate, I commend you). The objective: 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 means too candy and never almost cream cheese-y sufficient. For those who’ve been there, maintain studying for a number of suggestions I’ve picked up alongside the way in which—together with what to do if it splits.
1. Add Heavy Cream
I believe it’s protected to say I’ve made a whole lot of batches of frosting during the last 15 years (I obtained numerous apply from making and promoting dozens of cupcakes on the weekends in highschool). The most effective tip I’ve discovered is so as to add heavy cream—whether or not you’re making a regular 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. Apply Persistence
In case your foremost wrestle is a frosting that’s too unfastened, attempt 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. For those who 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 steady. And if it does cut up, maintain studying.
3. Hold All the things Room Temp
When making frosting of any variety, it’s necessary that every 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 just gained’t need 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 easy 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.
For those who’ve struggled with cream cheese frosting earlier than, I hope the following pointers show you how to get it excellent. And if not—effectively, I’m somewhat jealous.
What are your largest struggles on the subject of cream cheese frosting or every other buttercream? Let me know within the feedback and I can’t assist reply!
