This recipe cuts the cream cheese down by using some butter as well. Balanced with Butter: I love cream cheese frosting as much as the next gal, but some recipes I find are just too heavy and almost feel like you're eating straight cream cheese on your cake.If you're generous with your frosting or just want to make sure you have plenty, there are instructions for a 1.5X batch in the recipe notes, and a 2X batch in the recipe ingredients toggle button. It's the perfect size for a thin coating on a two-layer 8" cake, three-layer 6" round cake, 12-18 cupcakes (depending on how much frosting you pile on), a generously frosted 9" x 13" cake or two 8" or 9" square cakes. Just the right size: we sized this recipe to be not too big, and not too small.Even better, in a comparison taste test, I can honestly say it had my favorite and the most interesting flavor as well. Philadelphia Cream Cheese for the win: I'm also going to tell you right now, you'll want to use the Philadelphia Original Cream Cheese we all know and love as it will yield consistent results.to help take all the guess work out of it for you. Keeping it simple: I kept this recipe as simple as possible and gave lots of detail in the mix time etc.Let's chat a bit more about why this recipe will make sure you end up with fluffy-as-a-cloud frosting, with the perfect balance of tangy and sweet flavors. Needless to say.for what should be a very simple recipe, if not developed correctly, these types of recipes can go wrong in a lot of way.
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