Light And Easy Cream Cheese Frosting?
Baking By Miss.Reynolds Updated 20 Jan 2017 , 3:17pm by Miss.Reynolds
So I have an order for 48 cupcakes for this Saturday and I thought I had my ducks in a row but I'm starting to panic! The customer wants Cream cheese buttercream on all the cupcakes but they want the buttercream to be light. I immediately thought to sway away from powdered sugar and go with SMBC. But seeing the tutorials on how to do so and how they "carefully" place their words, I am starting to have second guesses! Does anyone know of a light cream cheese buttercream that is worthy of a cupcake? PS. The customer is picking these up on Saturday morning (11 am). They wont be devoured by children until 5 pm that evening lol. Between this time she may or may not have a refrigerator. Any suggestions will be helpful! Thanks!
I use this all the time......very light texture, pipes well, is very stable and tastes delicious too!
!
16 ounces cream cheese, room temperature
3 cups powdered sugar
2 teaspoons vanilla
8 ounces Extra Creamy Dairy Recipe Cool Whip, thawed
Blend cream cheese and vanilla until smooth.
Mix in powdered sugar until smooth.
Fold in the Cool Whip until smooth.
I recommend this recipe from http://www.sweetapolita.com. Very light tasting, like you described - not tooth-achingly sweet like other cream cheese buttercreams I've tried. Also makes a great cake filling. Experiment with adding a little extra vanilla and lemon juice and you will fall in love!
1/2 cup (115 g) unsalted butter, room temperature
1 1/2 cups (190 g) confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon juice
Pinch of salt
1 (8oz/250 g) package cream cheese, softened
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the confectioners' sugar, vanilla, lemon juice and salt; decrease the speed to low and beat for 1 minute.
Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low, add the cream cheese and beat until smooth, about 1 minute. Don’t overbeat.
My cream cheese frosting is a German buttercream; I just sub half the butter for cream cheese. Oh, and I cut the vanilla (assuming the original intent was a basic vanilla buttercream). I noticed that if there was too much vanilla it cut into the tang of the cream cheese and seemed more like just that basic vanilla buttercream.
It's not much of a piper but I'm not into piping so I'm fine with that. But for your basic cupcake swirls, it's very nice. And it's NOT achingly sweet.
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