Cream cheese frosting recipe for 24 cupcakes

#Cream cheese frosting recipe for 24 cupcakes how to
#Cream cheese frosting recipe for 24 cupcakes full

Your cream cheese and/or butter was TOO soft before use.Other brands of cream cheese donвЂ™t have that perfect balance of gums in the ingredients, so they wonвЂ™t allow the frosting to thicken and hold its shape like Philadelphia does.

#Cream cheese frosting recipe for 24 cupcakes full

As far as brand, like I mentioned before, only use Philadelphia full fat cream cheese when possible. Reduced fat cream cheese tends to be a bit watered down, creating a thinner consistency. ItвЂ™s how you achieve a thick frosting because of, well, itвЂ™s high fat content. Either reduced fat or low quality cream cheese was used.But here are a few reasons why yours could turn out too thin in the first place: The solution is actually very easy and works every time.

#Cream cheese frosting recipe for 24 cupcakes how to

One of the most common questions I get is how to achieve a cream cheese frosting thatвЂ™s smooth but still able to hold firm, especially when piping on cupcakes or spreading between layers of cake. Plus, the paddle is hefty and sturdy so it cuts right through the softened cream cheese and butter without clumping up. I find it gives me the most consistent texture without whipping too much air into the frosting. You can also use a hand mixer, but a stand mixer makes this recipe much easier.

Use an electric stand mixer with the paddle attachment.

Room temperature cream cheese and butter is easier to mix, giving you a lump-free frosting. When theyвЂ™re ready, you should be able to easily sink your finger into each. Let the cream cheese and butter sit out at room temperature for about 1-2 hours before use. This is KEY to getting a silky smooth cream cheese frosting.

Allow both to come to room temperature.

I find it doesnвЂ™t make a difference whether itвЂ™s fancy butter or basic inexpensive butter thatвЂ™s used in cream cheese frosting. And since you have to pay a bit more for good quality cream cheese, you can make up for it with using store brand butter. Since the cream cheese is already tangy and savory, additional salt is not needed. I donвЂ™t know what they put in Philadelphia cream cheese to make it so good, but itвЂ™s an absolute must for me! Side note вЂ“ this is not sponsored, I just genuinely only ever use Philadelphia cream cheese for this exact reason. Any other brand, especially store brand, tends to make this frosting a bit too thin with tiny lumps throughout. I recommend using Philadelphia cream cheese as I find it provides the BEST texture.

Use good quality full fat cream cheese.

Your results may vary a bit if you use the weight measurements.This is a really simple recipe made up of only 4 ingredients, but just because itвЂ™s simple doesnвЂ™t mean we can cut corners! Here are my top cream cheese frosting tips to ensure yours turns out perfectly smooth: You may use the metric converter button to see the weight (gram) measurements. I do this because most people are used to measuring, instead of weighing. **By the way, this recipe was developed and tested using volume measurements (cups etc.).

Vanilla Extract (I used this really tasty french vanilla extract).

Whisk Attachment for the stand mixer (if youвЂ™re using a stand mixer).

ITEMS AND TOOLS USED TO MAKE THIS RECIPE: As an Amazon Associate, I earn from qualifying purchases.

How do you store whipped cream cheese frosting? YouвЂ™ll definitely want to store this covered in the fridge.

ItвЂ™s still very good for the rest of those days, but it just gets a little creamier.

How long does whipped cream cheese frosting last? This frosting will last around five days or so, however itвЂ™s at its fluffiest the day you make it and the day after.

Make sure to add the vanilla extract and salt.

Make sure if youвЂ™re using a stand mixer, that you use the whisk attachment.

ItвЂ™s completely do-able with a hand mixer.

This is super easy and fast with a stand mixer, but you donвЂ™t have to have one.

YouвЂ™ll also want to make sure to add in your cream in small amounts at a time like the recipe indicates, so that you donвЂ™t get any clumpiness going on in your frosting. Use a metal bowl that is cold if you have one.

Add your whipping cream (heavy cream) cold.

You wonвЂ™t be able to whip a milk or cream that doesnвЂ™t have a higher fat content. IвЂ™m not sure what itвЂ™s called in other countries though. (Not whipped creamвЂ¦thatвЂ™s different.) Whipping cream is also called heavy cream in some locations. I mean youвЂ™re about to eat frostingвЂ¦just go for the gusto here.

I havenвЂ™t tested this with low fat cream cheese.

TIPS& FAQs FOR MAKING THE WHIPPED CREAM CHEESE FROSTING: You do this so everything mixes together smoothly and you donвЂ™t get any clumping. ItвЂ™s not complicated, but youвЂ™ll be mixing in the whipping cream a small amount at a time. Pay attention to the mixing method on this one. MIXING METHOD FOR THE WHIPPED CREAM CHEESE FROSTING: