We have discussed cream cheese frosting before (and the stability of lack thereoff). I continued in my research - constant Googling - for a stable yet still delicious cream cheese frosting. Unfortumately, I cannot remember the sources from which I borrowed my latest addition. It is similar to using cornstarch. I like the taste of the runny, not stable cream cheese frosting more. I do not like using white chocolate. Previous to this season, when I made cream cheese frosting I definitely had to put it in the fridge for a bit to let it get a littme more solid. Now, the following is hwat I am doing and have made 6 or 7 cakes in the last couple of weeks with great success.
16 oz. cream cheese frosting cold - practically straight from the fridge
1 stick room temp butter
230 to 270 grams of confectioner’s sugar
1 or 2 teaspoons vanilla extract (even more if you like if your mood says so (LOL…I know not very scientific). you could try leaving this out to see if you get more cream cheese flavor
3 tablespoons of Vanilla Pudding mix (yes, this apparently takes the place of cornstarch which I never liked using)
53 grams of heavy cream
Rose’s Beater Blade (I am sure another would work…this just happens to be what I have (acquired recently))
add the 3 tablespoons of vanilla pudding mix to the sugar and stir
beat the cream cheese until it is softened and well mixed
add the butter in pats as you continue to mix
add the flavoring
add most of the confectioner sugar
add more confectioner sugar if it seems right
mix only as much as necessary
add 53 grams of heavy cream
use or refrigerate until needed.
in future tests I may decrease the vanilla pudding and/or try with less extract.
Why ashamed….. vanilla puddiang mix feels like cheating. But this frosting is proving to be stable for normal situations.
Whadda ya’ think?
edit: correct spelling cold instead of code (must have been tired)