Hello to everyone.
I made Hershey’s “Perfectly Chocolate” Chocolate Cake and made cream cheese frosting (CCF) to frost it with. The cake was perfect. Among the zillion recipes online for CCF, i chose one and went ahead with it BUT… it was not as smooth and stiff as i wanted it to be. I made a cake and cup cake too with this batter. and the frosting dosnt smoothen well on the cake. its very irregular.
This is the recipe i used: http://www.culinarycafe.com/Desserts/Cream_Cheese_Frosting.html
8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 to 2 1/2 cups powdered sugar, sifted
Grated lemon or orange zest, ground cinnamon, or liqueur of choice
Electric Mixer Method Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste.
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.
Could you please suggest some tips for next time. Iv attached some pics too. Is CCF supposed to BE like this?
Thank you so much.