Shorting In Frosting Need Some Help
Decorating By smile22 Updated 4 Sep 2018 , 11:01pm by -K8memphis
I’m making 2 dozen carrot cakes next weekend for a bridal shower I make this amazing citrus cream cheese buttercream using just butter powder sugar a hint a vanilla and fresh squeeze juice from an orange with a little zest. That I pipe into a round swirl.
I mistakenly told the bride I could do that cupcake in a rose using the Wilton 2d piping tip.
I found a recipe on here that used shortening to get the cream cheese buttercream to crust but I have never used shortening in any of my frostings and I’m worried it’s going to taste to oily or like a grocery store frosting.
is there a way to get the crusting on the frosting without using the shortening?
If I use the shortening will it taste oily
shortening itself doesn't crust more than butter -- it's the ratio of powdered sugar to fat -- so add a little more powdered sugar or some corn starch for better crusting -- i'd skip the shortening altogether myself --
and you gotta keep them cold! cream cheese is a hazardous ingredient
-K8memphis is correct. I've made a crusting ceam cheese frosting a bunch of times and it works fine for frosting the cake, especially as it is kept refrigerated most of the time, but I have not had a lot of success piping flowers with it. Just too soft.
Oh, I forgot to add that I use all butter when making cream cheese frosting.
Quote by @SandraSmiley on 20 hours ago
Oh, I forgot to add that I use all butter when making cream cheese frosting.
Quote by @smile22 on 6 seconds ago
Quote by @SandraSmiley on 20 hours ago
Oh, I forgot to add that I use all butter when making cream cheese frosting.
I’m using these on cupcakes I realized using the 2d tip will make it to soft so I’m going to pipe a rosette using the 1m tip I’m just looking for a cream cheese buttercream that will make it a little more firm and stiff
Quote by @smile22 on 6 seconds ago
Quote by @SandraSmiley on 20 hours ago
Oh, I forgot to add that I use all butter when making cream cheese frosting.
I’m using these on cupcakes I realized using the 2d tip will make it to soft so I’m going to pipe a rosette using the 1m tip I’m just looking for a cream cheese buttercream that will make it a little more firm and stiff
Totally realized that using this on my phone does not always get what I was looking for clear I’m not making 2 dozen carrot cakes I’m making 2 dozen carrot cake cupcakes. I wanted to make a Rose shape but realized it will be to soft so I’m thinking a rosett shape might work better if I can get a stiffer or thicker frosting
Totally realized that using this on my phone does not always get what I was looking for clear I’m not making 2 dozen carrot cakes I’m making 2 dozen carrot cake cupcakes. I wanted to make a Rose shape but realized it will be to soft so I’m thinking a rosett shape might work better if I can get a stiffer or thicker frosting
It's funny, I once saw a baking blog with a cake with cream cheese frosting, frosted fairly intricately with the crispest, stiffest edges I'd ever seen for a cream cheese frosting. I immediately asked the blogger how she managed it with such a soft frosting.
Funny, she never did answer me. Huh. Wonder why? (If anyone is missing my mild sarcasm, I suspect cheating on the part of that blogger and that it wasn't cream cheese at all.)
I could have well been -K8memphis's version of a mock cream cheese frosting, which is much more stable.
add cornstarch and the icing will stiffen up beautifully
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