If it’s really hot where you live, and your frosting is starting to soften up after some time, simply place it back into the fridge for about 30 minutes, and then rewhip it. This will give you a nice pipeable consistency. It held together well as it was only 2 layers, but I imagine if I added more layers then I may run into some problems with layers sliding off!Ĭan I pipe with this cream cheese frosting?ĪBSOLUTELY! So the trick to getting a firm enough consistency is using cold, firm cream cheese (not the spreadable type). Because of this, for cakes with 3 or more layers, I would recommend using this frosting only as a filling.īelow is an example of my red velvet cake recipe (2 layers), which I frosted with this cream cheese frosting. However, as with most cream cheese frostings it will soften up slightly at room temp making it less stable. If you’re making a simple 2 layer cake, then yes it can be used as a frosting for the inside and outside. It adds an incredible depth of flavour and is the perfect combo with cream cheese for this buttercream! Can I use this frosting for cake decorating/layer cakes? The secret? LEMON JUICE! With the addition of fresh lemon juice (yes – it must be FRESH!), there’s an added layer of tartness. BUT, I have to say that I don’t think I’ve tried a cream cheese frosting that tastes better than this one. Okay I know everyone says their version of something is the best. What makes this cream cheese frosting the best? It’s rich, creamy, tart and has the perfect level of sweetness. Okay this cream cheese frosting is literally THE BEST you’re going to try.
0 kommentar(er)
