I use Betty Crockers frosting recipe
- Carbohydrate 0.044275 g
- Cholesterol 0 mg
- Fat 0.00021 g
- Fiber 0 g
- Protein 0.00021 g
- Saturated Fat 3.5E-05 g
- Serving Size 1 1 (0g)
- Sodium 0.0315 mg
- Sugar 0.044275 g
- Trans Fat 0.000126 g
- Calories 1 calories
Step-by-step
- Beat together cream cheese, butter and vanilla till light and fluffy.
- Gradually beat in powdered sugar, beating well until desired consistency.
Cream cheese frosting emerged as a culinary staple in American baking alongside the mid-twentieth century popularity of red velvet and carrot cakes, where its slight tang counters heavy spice and cocoa profiles. This accompaniment relies on a precise emulsion of dairy fats and sugar that requires deliberate preparation to maintain structural integrity. Using block-style cream cheese rather than tub varieties prevents excess moisture from destabilizing the mixture during blending.
Butter and cream cheese must reach precisely 65 degrees Fahrenheit before mixing to incorporate air effectively without breaking the emulsion. When fats are too warm, they fail to trap air bubbles, yielding a runny spread that slides off baked goods. Conversely, ice-cold ingredients prevent uniform incorporation and leave dense lumps of solid fat throughout the batch.
Sifting the powdered sugar eliminates hard lumps that standard paddle attachments cannot break down during the final mixing phase. Adding this sugar gradually prevents the formation of pockets of unblended dry powder while maintaining control over the final viscosity. If the mixture loosens excessively during the process, chilling the bowl for fifteen minutes restores firmness before piping or spreading.
Proper storage is essential due to the high dairy content present in the spread. Finished frosting keeps safely in a sealed container within the refrigerator for up to five days, or freezes for up to one month without separating if thawed slowly overnight in the refrigerator.
