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Discussion Topic: Cream Cheese Frosting
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 seoulimmigratio |
04-04-2024 @ 5:17 PM
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| seoulimmigratio |
04-04-2024 @ 5:12 PM
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| seoulimmigratio |
04-04-2024 @ 5:12 PM
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| xeniaer |
04-01-2024 @ 2:22 AM
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| ups237 |
09-01-2023 @ 1:15 PM
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| alishakihn |
08-10-2023 @ 12:06 AM
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| greenpharm |
05-08-2023 @ 9:23 PM
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| Rehoboamuhl |
05-28-2022 @ 10:21 AM
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| Jillpeck |
12-20-2004 @ 11:30 AM
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I don't beat mine frostings and all. I just blend quite well to make sure all the ingredients are mixed in well and no chunks are visible. If it seems runny at the time, then I add more powdered sugar. Better too sweet than too runny!
Jill S. Peck
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| diana |
09-29-2004 @ 12:27 PM
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Hi Sunjan,
For a fluffier icing, beat the buttercream or cream cheese icing on low to medium speed for about an additional 10 minutes than usually needed. For a super smooth (not fluffy) buttercream or cream cheese icing, don't beat as long, maybe 5 minutes.
As far as sweetness goes, I would just cut down on the amount of sugar you are using in the icing recipe. Add sugar a little at a time, tasting to get the right sweetness for your particular taste.
Take care and I hope this information helps you out.
Sincerely, Diana
Diana's Desserts
This message was edited by diana on 9-29-04 @ 6:17 PM
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