Favorite Cream Cheese Frosting (Recipe) - Sally's Baking Addiction (2024)

FAQs

What kind of frosting do most bakeries use? ›

Most commercial bakeries are using a buttercream made with shortening rather than butter, because it is more stable, especially if it gets warm.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Buttercream and cream cheese frosting have some ingredients in common -- powdered sugar, vanilla extract, and butter -- but buttercream is also made with heavy cream or milk while cream cheese frosting contains, obviously, cream cheese.

Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

It tastes real because it uses ingredients that we like. Grocery store buttercream isnt for flavor, it's so that it stays shelf stable. They use vegetable shortening, which has almost no taste and leaves a waxy aftertaste. Butter and eggs go bad after a while, not refrigerated especially, so they leave them out.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Cornstarch is a good way to thicken the frosting without increasing its sweetness. Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture.

When properly mixed, buttercream has a tendency to be more firm and have a smoother finish. On the other hand, cream cheese frosting can be a little greasy, prone to lumps, and have an unusual texture. However, both cake coatings are good options, depending on the recipe used and what you like.

Cream cheese frosting

Many people also feel it's the perfect icing for red velvet cake. Cons: The addition of cream cheese makes this a much softer frosting than AMBC. It doesn't hold up well in warm environments, and doesn't work well as a cake finish as it won't hold sharp corners or piped details.

Why does cream cheese frosting taste so good? ›

Cream cheese adds just the right tinge of tang to a sweet buttercream frosting, making it something irresistible to our palates.

I've had success using a recipe that called for creaming the sugar and butter first, THEN adding the cream cheese. Something about the sugar absorbing the excess moisture from the butter before adding the cream cheese help to make a stiffer icing.

Fondant icing is a sugar paste and a classic choice for decorating cakes because it provides a smooth and professional look. There are three types of fondant: rolled fondant, marshmallow fondant, and poured fondant. They are all used for coating sponges and pastries but will provide slightly different results.

Buttercream is the most popular type of frosting largely because of its few ingredients and easy application. Classic buttercream requires beating butter into icing sugar until you reach a frosting consistency.

Royal icing also dries a bit harder than traditional icing, yet still holds a shiny finish. Many bakers love royal icing because it's easily customizable and can be made thinner or thicker depending on your specific needs.

Buttercream. Buttercream is by far the most common type of frosting, and it's made by combining a type of fat—usually, but not always butter—with sugar.