– The article discusses a recipe for cream cheese frosting without butter.
– The frosting is made with just three ingredients and takes only 5 minutes to make.
– It has a sweet and tangy flavor and a creamy consistency.
– The recipe does not use butter, margarine, heavy oils, heavy cream, or milk.
– The high-fat content of full-fat cream cheese helps stabilize the frosting.
– Superfine powdered sugar is recommended for a smooth consistency.
– A good quality pure vanilla extract is used for flavoring.
– The steps involve combining softened cream cheese and sifted powdered sugar in a mixing bowl, mixing until fully incorporated.
– Tips for recipe success include using full-fat cream cheese that is at room temperature, sifting the powdered sugar to avoid clumping, and taking care not to under or overmix the ingredients.
– The frosting is not sturdy enough to be piped, but can be chilled in the fridge to firm it up before spreading over desserts.
– Instructions on how to fill and frost a layer cake with this frosting are provided, recommending that the cake be chilled in the fridge before frosting and serving.
– Tips for creating different flavors of cream cheese frosting without using butter are included, such as using berry-flavored extract and pulverized freeze-dried berries, unsweetened cocoa powder, and citrus zest and juice.
– Storage and freezing instructions are provided, stating that the frosting can be kept in an airtight container in the fridge for 5-7 days and can be frozen for up to 1 month.
– Tips for thickening the frosting and adding food coloring are also provided.
– The article recommends using the frosting on cinnamon buns, cookies, and cakes.
– The article mentions that the recipe is not a traditional cream cheese frosting or stabilized whipped cream frosting.
– The article highlights that the recipe is quick and easy to make, making it suitable for kids interested in baking.
– The specific amount of cream cheese needed is 250 gms or 8 ounces.
– The article provides a recipe for cream cheese frosting without butter using cheese, icing sugar, whipping cream or heavy cream, and vanilla extract.
– Tips for making the frosting include sifting the confectioners’ sugar to avoid a gritty texture, using full-fat cream cheese for a smooth and airy texture, and keeping both the cream cheese and cream cold to maintain stability.
– Overbeating the cream cheese can cause the frosting to become runny, so it should be refrigerated as needed.
– The frosting is best used for piping swirls on cupcakes or filling and frosting a cake.
– The article suggests variations and add-ons for the frosting, such as pumpkin spice, cinnamon, chocolate, and nut butters.
– The frosting hardens upon refrigeration, making it suitable for transportation.
– To make the frosting stiffer, the whipping cream can be omitted and the sugar increased.
– Overbeating the frosting and using room temperature cream cheese can cause it to lose volume.
– If the frosting is too runny, it can be chilled in the refrigerator and then mixed with additional whipping cream.
Continue Reading
