11/16/2023 0 Comments Cream cheese frostingTry to mix as little as possible and stop just when it is smooth. In a large mixing bowl (if using a stand mixer, use your paddle attachment), mix the cold cream cheese on low speed until creamy and until no lumps remain.You can then put your cake in the fridge (as with all other cream cheese frostings), and it should maintain its shape when you have to remove it a couple of hours before serving. This buys us a little time, so we can pipe or frost with it, but eventually, as the frosting sits, the sugar will find its way to the water in the cream cheese, so it's best to use it immediately. This works because we somewhat trap the sugar inside the butter, restricting its access to the water in cream cheese. Then we add the cream cheese to soften everything up. So first, we combine the sugar with the butter to create something that looks like sugar cookie dough. That's because we treat the cream cheese like a liquid (up to 60% water!), which is typically added at the end of frosting recipes. Doing it this way, or treating the cream cheese like a solid fat, will give the frosting a looser texture. □ In most recipes, butter and cream cheese are mixed, then powdered sugar is added. This wouldn't be a Sugarologie recipe unless I messed with it to make it more stable. (The time will vary based on your climate, but it takes about an hour in my dry California kitchen to develop said crust.) The crust is similar to a Krispy Kreme donut glaze, if that makes sense. Texture-wise, this frosting is super creamy and has the most delicate crust when left out at room temperature. Here's this cream cheese frosting on a 6 inch, 2 layer sprinkle cake.
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