You are tasting to determine taste (does it need more vanilla?) and consistency (is it too thin or too thick?) (Two Sisters note about cream cheese frosting. Step 7: This is the fun part of the frosting-making process where you get to taste your icing. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 6:Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Step 5:Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 4: Add the Powdered Sugar into the mixing bowl. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. If you don’t have a food scale, measure 4 cups instead. Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step. Step 2: Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together. The butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes. Leftover frosting will keep for up to 5 days in an airtight container in the fridge.Step 1: Add the butter, cream cheese, and vanilla extract to a mixing bowl. I love to use it on these desserts:ĭouble the recipe for a 9×13-inch sheet cake, or triple it for a layer cake. This cream cheese frosting recipe yields enough frosting for a 8- or 9-inch square or round cake, a loaf cake, or a batch of 12 cupcakes. Taste and adjust, adding a pinch of salt if needed. If you’d like the frosting to be stiffer, add more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Tip: if your powdered sugar is lumpy, sift it before adding it to the cream cheese mixture. Stop and scrape down the sides of the bowl with a spatula as needed. Then, add the powdered sugar and vanilla. Mix until the frosting is smooth and creamy (check out that texture above!!). It’ll just take a good amount of elbow grease! If you don’t have a mixer, you can make this recipe by hand with a whisk. If you prefer to use a stand mixer, you may need to 1.5x or double the recipe. I like to use an electric hand mixer to make this recipe, because as written, it’s a bit small for my stand mixer. My method for how to make cream cheese frosting couldn’t be simpler! Here’s how it goes:įirst, combine the cream cheese and butter. Place them in a large bowl and use an electric mixer to beat until smooth. Optional: season to taste with a dash of salt!įind the complete recipe with measurements below.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |