Cream cheese frosting is soon turning into my nemesis!!! I made lovely carrot cake cupcakes this week, but when i went to make cream cheese frosting to top them i found practically every recipe differed in the ratios of cream cheese to PS, some use butter some don't. I went ahead and made what seemed a nice tasty cream cheese topping which piped into nice swirls, but someone commented that the topping was very sweet and gritty from the PS. I went back to try altering the topping, adding more cream cheese so the frosting is now not too sweet nor gritty but is now so runny that it can't be piped! Does anyone have any advice please? xx
I used this cream cheese recipe from a friend recently and it worked fine for me....I piped it onto Red Velvet cupcakes and it held perfectly..
110ml Margarine/Butter at room temp.
375ml Powdered sugar
100ml Cream Cheese
5ml Vanilla Essence
Cream butter & powdered sugar
Mix in the cream cheese
and lastly the vanilla
Put into the fridge to set....
Let me know if it worked for you!
I would have just added a little salt to the original recipe. The salt will tone down the sweetness. I might even add some butter flavoring depending on the recipe. I tried a crusting cream cheese icing last night that had a large amount of ppwdered sugar in it, but just added some salt and butter flavoring truly helped in toning down the sweetness.
Ha! LOL!! I guess I can't spell today....that's what happens when you've had 3 hours of sleep and rush without spell check. Sorry all. PP - ppwderd = powdered