AH! This is so good ! This is almost a pure cream cheese cream and it will be a little softer than an butter cream. It is incredibly light and fluffy.
But it is more sensitive to heat, so fill up serving tray several times instead of serving all at once!
A whole cake will hold it`s coldness longer and will probably not have a problem with heat.
This portion, yield:
– 2 layers and covered frosted.
– to make large cream swirls to 24 cupcakes.
– would you like to spread a thin layer of cream on your cupcakes, a half portion will be enough.
- 3.2 oz soft butter (90 gr)
- 1 tablespoon powdered sugar
- 8 oz cream cheese (240 gr) Cold
- 23 to 26 oz powdered sugar (650 – 750 gr)
- Taste: 2 tsp vanilla, squeezed lemon / orange juice, pineapple juce or what you want as taste.
It is a individual how sweet and how thik you want the cream, so it’s not specified exactly how much powdered sugar to add to the cream.
First, cream the soft butter a minute on medium speed.
Add 1 tablespoon powdered sugar and blend a couple of minutes.
The critical with this cream is that the butter must be soft so it does not leav butter lumps in the cream. The cheese is of a different consistency, however, can be added cold.
I take the cheese out of the frige when I start mixing the cream.
Add the cheese while the mixer is running at low speed.
Add your choice of flavour, and bled together with the butter.
Turn the mixer on lowest speed and add the first 650 grams powdered sugar gradually.
Increase the speed to medium and mix until the cream becomes fluffy.
Do you think the cream is a bit soft, consider whether it is warm or need more powdrerd sugar. Is it «warm-soft» set the bowl with beater and cream cold for 15 minutes (mine ended up outside in the snow 🙂 )
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