Made my first red velvet cake and it turned out, decent. With the cream cheese, is the icing normally more soft? Or did i beat it to much? The decoration held but had a "melted" look to it. The recipe I followed was 2x8oz cream cheese, 1/2C butter, 4C powdersugar and 2-3TBS of cream (plus vanilla/pinch of salt). Was that to much cream cheese?
by Wide-Anxiety2040
7 Comments
My recipe has much more icing/confectioners sugar. Try the icing on Sally’s Baking Addiction: Spiced pumpkin cupcakes.
Looks delicious
The recipe I’ve always used is 1:1:1 if you’re using 8oz of cream cheese, it’s 8oz butter, 8oz powdered sugar. Add a dash of vanilla or extract of choice to taste. Whip it together, chill, then whip it again before piping.
If it starts getting too warm, it’ll start looking melty, it’ll stand up fine at room temp, but the warmth from my hands starts making it too soft if I’m doing a lot of detail work, so when that happens, I toss it back in the fridge for a bit, then give it another quick whip when it cools back down. Buttercream is much more cooperative when chilled.
I think it looks very pretty! Yes, cream cheese frosting is generally a bit more “melty.” As previous posters have mentioned, once it gets too warm in your hand or when it starts coming out kind of droopy, just throw your cake and the bag of frosting your working with back in the fridge for about 10-15min. It’ll harden it back up and make it easier to work with. I find in the summer I have to do this more often even with regular american buttercream, especially when the cake is intricate and takes longer.
What’s the story behind the writing on this?
For a divorce ?
Lovely