Wishing for a room-temperature-stable cream cheese frosting? CakeCentral.com user -k8memphis has developed the next best thing. This buttercream offers the subtle tang of cream cheese in a worry free stable American buttercream. It even crusts!
INGREDIENTS
INSTRUCTIONS
Originally posted in: http://www.cakecentral.com/forum/t/831747/frosting-that-can-be-left-at-room-temp#47wZckyhERoYkwe3.99
You have great timing Kate. Thank you for sharing this.
I can't wait to try this....this weekend on some cupcakes...!!
This will definitely need a try with a carrot cake or pumpkin cake this fall. Thank You @-K8
Thanks for this @-K8memphis This will be added to my "need to try" list :-)
I can't wait to give this a try! Thanks for sharing @-K8memphis !
Where is the cream cheese?
@naty -- yes it affects the taste it gives it the cream cheese tang --
@limpy -- it's a mock cream cheese icing -- no cream cheese in it -- just the same tang as cream cheese -- and you can control the degree of tang you want by adjusting the white balsamic
@naty -- yes it affects the taste it gives it the cream cheese tang --
@limpy -- it's a mock cream cheese icing -- no cream cheese in it -- just the same tang as cream cheese -- and you can control the degree of tang you want by adjusting the white balsamic
the only hurdle is finding white balsamic -- it is available on amazon
K8memphis, thanks! I had to stretch a "real" cream cheese BC, so I used this approach - only all I had on hand was a raspberry white balsamic. OMG is it yummy!!! :)
I am going to give it a try. Iwill add cherry to make look better.
Could you make this dairy free by using a dairy free milk instead of the cream?
sure
wow this is fascinating . i cant wait to try it out. thank you so much for sharing
weluvpiggies i'm sure you could -- please post your results :) but butter is dairy so swap that out too of course --
CakeMBsurprise
thank you cakembsurprise :)
I beat it for ten minutes and it still had the consistency of overbeaten cream. Should I have beaten it longer or did I over beat it? I just used the beater, not the whisk, could that have been a problem? It tastes fantastic though!! Can't wait to get it just right.
Thanks you!
Melissa
melissa, how soft was your butter? be sure to subtract the amount of vinegar you use from the half cup of cream and don't let the butter get too soft -- i'm glad you like the flavor!
ps-- I can never find white balsamic at wal-mart now when it used to be the best source for it so... just sayin' -- maybe I ain't as happy as I should be that I posted this recipe hahahahaha
Mike found mine at Food Lion, Kate.
cool, sandra
Can you freeze/refridgerate this BC
newtothegame— sure you can fridge/freeze
It's worth to try. Thanks.
thank you, swappy --