Cheese Frosting Biography
Source(google.com.pk)Quick and easy cream cheese frosting brought to you by guest author Garrett McCord, the cupcake king.
Cream cheese frosting is a baking basic. It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes. I’ve listed some of my favorite variations at the end of the recipe.
Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
2 Beat in the vanilla extract. With the mixer running, slowly add in the powdered sugar. Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Keeping adding more powdered sugar to the frosting until you get your desired level of sweetness and thickness.
3 Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.
Here are some fun variations:
Add a teaspoon of Chinese Five Spice for an exotic take for a chocolate cake
Add a little ground ginger to the frosting for a carrot cake
Finely grind some chai spice or earl grey tea and add that to the frosting
Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
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Stephen King Q&A
Author: Wrote some of the most revolutionary books in horror, science fiction and fantasy. His work includes "The Shining", "Carrie", "It" and "The Green Mile"
Where do you get your ideas?
Does a cake with cream cheese frosting need to be refrigerated?
Answered in
Does a cake with cream cheese frosting need to be refrigerated?
It should if your in a hot climate unless the room is very air conditioned and cool. Cream cheese icing is better cold I think.
You can, for a little while. A few hours at most. After that, it needs to be refridgerated. The frosting especially will go bad if left out for too long.
Yes. Every food can go bad. Cream cheese frosting should be kept in the fridge, since it has dairy in it.
A good vanilla cream cheese frosting recipe is a staple for denser cakes and desserts. Its rich taste and heaviness work well on carrot cakes, red velvet cakes, and cinnamon
A delicious homemade frosting is all you need to take a box cake mix from ordinary to extraordinary. This chocolate cream cheese frosting recipe is not only easy to make, it i
This recipe will yield a very delicious and easy to make peppermint cream cheese frosting. This frosting is a perfect addition for many different kinds of baked goods. This fr
Lemon is the perfect flavor for summer desserts because tart and tangy flavors go better with hot weather than sweet and sticky flavors. A sour cream lemon cake is the perfect
Many variations exist for making pound cake, but the cream cheese pound cake ranks as one of the favorites. With a slightly tangier flavor and a moister, smoother consistenc
Cream cheese is popular in baking, especially for the creation of cheesecakes. There are other dessert recipes that use cream cheese that are equally, if not more, delicious.
Usually Cream Cheese frosting would go on Red velvet But if you want to put in on chocolate cake then go for it .
es of course you can If you are using something like Philadelphia (how ever you spell it) it will work just the same... Good luck
lemon: absolutely!!! parsley: on cold salmon yes; like crackers with cream cheese smoked salmon and some parsley is nice...but I'm not sure about cooked salmon. A lot of tas
the frosting has lots of preservatives in it and doesn't need to be refrigerated.
When it comes to red velvet cupcakes with cream cheese frosting, three things are certain:
The only reason anyone eats red velvet cupcakes is for the cream cheese frosting.
Cream cheese frosting can, in and of itself, be a meal. (See Exhibit A.)
Tiny slathers of frosting are out. Luscious swirls are in.
Number 3 is perhaps of the most importance, as I’ve recently been on a mission to discover a cream cheese frosting with enough body to hold its piped shape way longer than it takes to polish off a dozen or two of these red velvet beauties. Today, I’m happy to report that my mission went from impossible to accomplished. So what’s the secret?
Kick the butter to the curb and stock up on heavy cream.
After much research and several test batches, I came across Joy of Cooking‘s tutorial for a cream cheese frosting that can be easily piped into swirls, flowers, stars and more. I gave the recipe a spin, adjusted a few elements and voilà! A sturdy, yet fluffy cream cheese frosting that pipes like a dream.
o pipe the frosting above, I used an Ateco #828 star-shaped pastry tip. And despite all of the fawning over the frosting, I’d be remiss not to draw your attention to the extra-moist red velvet cupcake that sits below the swirl. Read on for my tips on how to achieve this rich red velvet color without using an entire bottle of food coloring or a whole bag of beets.
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring (See Kelly's Notes)
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder
For the frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream (See Kelly's Notes)
Directions:
Make the cupcakes:
Preheat the oven to 350ºF. Line a cupcake pan with liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.
In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.
Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.
Remove the paddle attachment and attach the whisk attachment. Scrape down any cream cheese from the sides of the bowl, and then with the whisk beating at medium-high speed, stream in the cold heavy cream until the frosting is thick enough to pipe. Please watch this video from Joy of Baking, which features the frosting recipe and addresses potential issues to prevent the frosting from being too thin.
Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.
Kelly's Notes:
To get the deep, dark red color in the photos, I use a gel-based food coloring. Regular water-based food colorings are less concentrated and thus require more to achieve the same rich color. If you are using the water-based food coloring in this recipe, you'll need about 3 tablespoons to achieve a good color. If you're using the gel-based food coloring, start with 4 to 5 drops and add more as needed.
This frosting recipe makes enough to pipe tall, thick swirls onto the cupcakes. If you'd rather slather the cupcakes using less frosting, divide the frosting recipe in half.
You must use a brand of heavy cream that whips easily into stiff peaks. If you're uncertain your heavy cream whips easily, whip the heavy cream separate from the cream cheese (until it reaches stiff peaks) and then fold it into the cream cheese. View the video of this frosting recipe being made on Joy of Baking.
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