Cream Cheese Whipped Buttercream

Baking By charliecakes Updated 22 Dec 2016 , 1:36am by alyradia

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charliecakes Posted 30 Jul 2014 , 7:15pm
post #1 of 11

AI know lots of people use the whipped buttercream recipe and I believe it is known as charlotte's whipped buttercream. I love it but was wondering if anyone ever tried her cream cheese version where she actually omits one cup of shortening and replaces it with 2 , 8 oz blocks of cream cheese. Besides that the recipe is exactly the same as the regular whipped buttercream. Sure would like to know if anyone had success with this version before I make it. Thanks

10 replies
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cakegrandma Posted 30 Jul 2014 , 9:21pm
post #2 of 11

I too am interested in seeing if anyone can give an answer to this.  I recently tried the regular icing recipe and loved it! All of my customers tried it on various goodies the last 2 weeks and they have said it is terrific. A neighbor said it tasted like an icing that an old bakery in her home town used to make. She said it brought back great childhood memories.   I hope someone can answer this for us. :smile:

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Rfisher Posted 30 Jul 2014 , 10:10pm
post #3 of 11

AI have not tried Charlottes cream cheese version. However I have made Leah's version of Charlottes, and added cream cheese to [I]that[/I]. I don't use straight hi-ratio, I use half butter though. It got good reviews.

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charliecakes Posted 2 Aug 2014 , 1:52am
post #4 of 11

ASo you add just room temp cream cheese? Also where can I find Leah's version. Interested in trying it. Thanks

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alyradia Posted 18 Dec 2016 , 9:38pm
post #5 of 11

Hi - I have made this frosting a couple of times with success, but recently it just doesn't seem to fluff up like it used to, its kind of a thick runny frosting if that makes sense - kind of cake batter texture, and i am not changing anything. Any idea what could be the problem? i have added a little less powdered sugar this time as I am about 80g short and its too late to go out to the shops - could that be it?!

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-K8memphis Posted 20 Dec 2016 , 2:25pm
post #6 of 11

yes that could be it -- although i know i'm late in seeing your post and answering -- hope it all worked out

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alyradia Posted 20 Dec 2016 , 2:31pm
post #7 of 11

I tried again, measuring everything v carefully. I think i didn't whip the meringue stage enough, because it was 'thick' with the addition of the icing sugar so it formed peaks but not exactly whipped and light in texture. So i just whipped that baby for a good 10 mins and it worked perfectly!

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-K8memphis Posted 20 Dec 2016 , 3:21pm
post #8 of 11

awesome -- great save!

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alyradia Posted 20 Dec 2016 , 3:42pm
post #9 of 11

Haha, not quite a save! two double mixtures down the drain...

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-K8memphis Posted 20 Dec 2016 , 4:57pm
post #10 of 11

ouch -- i guess i read that wrong -- anyhow you pulled it out of the fire eventually -- perhaps you could have rebeaten the first two mixtures? 

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alyradia Posted 22 Dec 2016 , 1:36am
post #11 of 11

if i had left the kitchen aid on any longer it would have exploded haha

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