![]() ![]() These melty portions are what thin out the frosting. I know it’s tempting to stick them in the microwave to soften, but this causes the two to heat up too quickly, creating a melty and runny consistency on the outside but still firm on the inside. Your cream cheese and/or butter was TOO soft before use.Other brands of cream cheese don’t have that perfect balance of gums in the ingredients, so they won’t allow the frosting to thicken and hold its shape like Philadelphia does. As far as brand, like I mentioned before, only use Philadelphia full fat cream cheese when possible. Reduced fat cream cheese tends to be a bit watered down, creating a thinner consistency. It’s how you achieve a thick frosting because of, well, it’s high fat content. Either reduced fat or low quality cream cheese was used.But here are a few reasons why yours could turn out too thin in the first place: The solution is actually very easy and works every time. One of the most common questions I get is how to achieve a cream cheese frosting that’s smooth but still able to hold firm, especially when piping on cupcakes or spreading between layers of cake. How do you stiffen cream cheese frosting? Plus, the paddle is hefty and sturdy so it cuts right through the softened cream cheese and butter without clumping up. I find it gives me the most consistent texture without whipping too much air into the frosting. You can also use a hand mixer, but a stand mixer makes this recipe much easier. Use an electric stand mixer with the paddle attachment.Room temperature cream cheese and butter is easier to mix, giving you a lump-free frosting. When they’re ready, you should be able to easily sink your finger into each. Let the cream cheese and butter sit out at room temperature for about 1-2 hours before use. This is KEY to getting a silky smooth cream cheese frosting. Allow both to come to room temperature.I find it doesn’t make a difference whether it’s fancy butter or basic inexpensive butter. And since you have to pay a bit more for good quality cream cheese, you can make up for it with using store brand butter. Since the cream cheese is already tangy and savory, additional salt is not needed. I don’t know what they put in Philadelphia cream cheese to make it so good, but it’s an absolute must for me! Side note – this is not sponsored, I just genuinely only ever use Philadelphia cream cheese for this exact reason. Any other brand, especially store brand, tends to make this frosting a bit too thin with tiny lumps throughout. I recommend using Philadelphia cream cheese as I find it provides the BEST texture. Use good quality full fat cream cheese.This is a really simple recipe made up of only 4 ingredients, but just because it’s simple doesn’t mean we can cut corners! Here are my top tips to ensure yours turns out perfectly smooth: I’ve also included troubleshooting tips and instructions on how to customize your cream cheese frosting to any flavor or color. Pipe it on top of cupcakes, cover a layer cake, spread on a sheet cake, or frost sugar cookies. It’s silky smooth, holds its shape, and can be used for just about anything. This is definitely the BEST cream cheese frosting recipe. ![]()
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