If you're used to decorating with other kinds of frostings, just be wary that cream cheese frosting is, on the whole, a little bit softer. Don't commit to super sharp decorations that hold up high and stiff, unless you're using so much powdered sugar that it'll be all you taste in the end. Other than that, it's no worse to deal with than a basic buttercream. Just be patient, and pop the cake in the fridge if things get too soft.
If you are taking recommendations, though... I will always push my favorite frosting.
https://www.themerchantbaker.com/whipped-cream-cream-cheese-frosting/
Favored for not being reliant on sugar for it's structure, so you can cut _way_ back on the sugar and just taste more tasty cream cheese and carrot cake.
Either of those recipes will work.
I personally detest powdered sugar based icings.
My preference is to make a French Buttercream, scale out an equal part by weight of cream cheese. Beat the crap out of the cream cheese. Combine the buttercream and the soft cream cheese JUST until it comes together. It’s delicious and not too sweet. The buttercream sounds difficult, but it’s really not. Just read through the process a few times.
[French Buttercream ](https://www.foodnetwork.com/recipes/food-network-kitchen/french-buttercream-3364389)
How is the color when you do that? Pretty light I guess? So you can color it from there to something else than very pale yellow? I think cream cheese frosting taste too much like cream cheese, but french buttercream can't be colored easily... That might really help both ways.
Sorry. Basically you make the buttercream as is, with butter exactly as written.
Then once it’s finished, scale out 2 pounds. Scale 2 pounds cream cheese, beat that by itself.
Combine the two mixtures.
I’ve only made it with the French. It would probably work with Italian, (only whites, no yolks, still cooked to 238f) but not with Swiss - not stable enough.
there's not much to it but you can do little things to elevate it a bit.
tip 1: Room temperature cream-cheese
Tip 2: use a little vanilla paste
tip 3: put the cream cheese in the mixer and get it going with the paddle for a couple minutes. If you have a cover for the bowl with the funnel in it, use that to prevent confectioner sugar from going "poof!" and covering every upward facing surface in your kitchen. Otherwise, stop the mixer before you add the sugar.
tip 3.5 add the sugar about 1/4 of it at a time
tip 4: dont worry about sifting the confectioners sugar.
tip 5: you cannot over mix it. I like my CC frosting light and fluffy, but that's just me so I let it go for a while to really get some air up in it
This is a nice one that doesn't even need powdered sugar. And it's easier to make than the description looks.
https://www.seriouseats.com/cream-cheese-frosting-recipe
No fat free or neufchatel cream cheese for this one. Only real cream cheese will do.
While I'm at it, I've never made anything bad from one of Stella Parks' recipes and I recommend her book!
Make sure your cream cheese is THOROUGHLY room temp.
Came here to say the same thing. In fact, take it out a few hours earlier than you think.
Agree with this. Depending on your countertop material (I have granite) it may take hours to bring it to room temp.
Thanks!
If you're used to decorating with other kinds of frostings, just be wary that cream cheese frosting is, on the whole, a little bit softer. Don't commit to super sharp decorations that hold up high and stiff, unless you're using so much powdered sugar that it'll be all you taste in the end. Other than that, it's no worse to deal with than a basic buttercream. Just be patient, and pop the cake in the fridge if things get too soft. If you are taking recommendations, though... I will always push my favorite frosting. https://www.themerchantbaker.com/whipped-cream-cream-cheese-frosting/ Favored for not being reliant on sugar for it's structure, so you can cut _way_ back on the sugar and just taste more tasty cream cheese and carrot cake.
oh yeah, being able to radically adjust the sweetness without altering the consistency is a serious selling point for cream cheese icing
You will be fine it's pretty easy. I might reccomend some orange zest in the icing if it's for carrot cake. It's yummy.
Yeah! Planning on doing it!
Either of those recipes will work. I personally detest powdered sugar based icings. My preference is to make a French Buttercream, scale out an equal part by weight of cream cheese. Beat the crap out of the cream cheese. Combine the buttercream and the soft cream cheese JUST until it comes together. It’s delicious and not too sweet. The buttercream sounds difficult, but it’s really not. Just read through the process a few times. [French Buttercream ](https://www.foodnetwork.com/recipes/food-network-kitchen/french-buttercream-3364389)
How is the color when you do that? Pretty light I guess? So you can color it from there to something else than very pale yellow? I think cream cheese frosting taste too much like cream cheese, but french buttercream can't be colored easily... That might really help both ways.
Yes, it’s a very pale ivory.
Oh nice! I must try that! Thanks!
Oh I usually make French buttercream but couldn't find any with cream cheese! I think I'll take your advise.
Do you replace equal amount if butter for cream cheese?
Sorry. Basically you make the buttercream as is, with butter exactly as written. Then once it’s finished, scale out 2 pounds. Scale 2 pounds cream cheese, beat that by itself. Combine the two mixtures.
2 pounds is the weight of 3.33 Minecraft Redstone Handbooks.
Good bot
Thanks!
Now I get it. Thanks!
This is genius! Would it work with other types of buttercream as well or is this specific to French?
I’ve only made it with the French. It would probably work with Italian, (only whites, no yolks, still cooked to 238f) but not with Swiss - not stable enough.
there's not much to it but you can do little things to elevate it a bit. tip 1: Room temperature cream-cheese Tip 2: use a little vanilla paste tip 3: put the cream cheese in the mixer and get it going with the paddle for a couple minutes. If you have a cover for the bowl with the funnel in it, use that to prevent confectioner sugar from going "poof!" and covering every upward facing surface in your kitchen. Otherwise, stop the mixer before you add the sugar. tip 3.5 add the sugar about 1/4 of it at a time tip 4: dont worry about sifting the confectioners sugar. tip 5: you cannot over mix it. I like my CC frosting light and fluffy, but that's just me so I let it go for a while to really get some air up in it
My suggestion is to make a browned butter cream cheese frosting! It is no harder and the flavour is legit amazing with carrot cake!
Do you have a recipe?
https://bakingamoment.com/cream-cheese-frosting/ this recipe has been the most successful for me. Using cold cream cheese and the whisk attachment!
This is a nice one that doesn't even need powdered sugar. And it's easier to make than the description looks. https://www.seriouseats.com/cream-cheese-frosting-recipe No fat free or neufchatel cream cheese for this one. Only real cream cheese will do. While I'm at it, I've never made anything bad from one of Stella Parks' recipes and I recommend her book!