Cream-cheese icing
Nothing complements the fruity flavor like the cream-cheese icing—it's fresh, and delicious, and has a very pleasant texture. It's a bit tricky to do, but with my tips&tricks you will easily make it with no hassle.
Cream-cheese icing is really sweet, but doesn't hold as well as the buttercream, so you should use it only for cupcake icing.
Ingredients for 24 portions
- Butter: 150g
- Cream cheese: 240g
- Powdered sugar: 840g
Step #1: Prepare ingredients
Before you start, make sure that all ingredients are at the room temperature, otherwise the cream-cheese won't mix with butter!
Sieve the icing sugar into a large bowl.
Make sure that the cream-cheese you're going to use is not too moist—any excess moisture should be taken away before mixing (this little bit of fluid that usually stays at the bottom of the container). I have'd very bad experience with the raw cream-cheese (too wet), but it worked beautifully with Philadephia, which was more sturdy and less wet.
Step #2: Cream butter and cream-cheese (5 minutes)
Place all of the butter and cream-cheese in the mixing bowl and cream it for at least 5 minutes until light, pale na fluffy. Make sure both of the ingredients are well-combined before the next step.
Step #3: Add sugar (10 minutes)
Set the mixer to a minimal speed or turn it off, and in 3 batches, add sugar to the butter-cream-cheese mix and beat on a high speed for at least 2-3 minutes to combine everything well. Remember to stop or at least set minimum speed when adding more icing sugar to prevent it from exploding in your face ;-)
If the icing is too thick, you should add more cream-cheese (or butter), or add more icing sugar if it's too runny.
Cream-cheese icing is drying when piped into a cupcake, so let them sit undisturbed for at least 15 minutes to form a thin crust before serving.
Nutritional value of 1 portion (51g of 1230g total)
|
215.16
Calories (kcal)
419.83 in 100g
9% GDA
|
0.66
Protein (g)
1.29 in 100g
1% GDA
|
35.41
Carbohydrates (g)
69.09 in 100g
13% GDA
|
34.62
Sugar (g)
67.55 in 100g
32% GDA
|
8.46
Fat (g)
16.51 in 100g
10% GDA
|
5.09
Saturated fat (g)
9.93 in 100g
20% GDA
|
30.0
Sodium (mg)
0.06 in 100g
0% GDA
|
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.