This is a velvety and Yummy frosting. It is suitable as a filling and to coat a cake.
It stayes together and will not «slid» of the cake. But it’s probably a little more sensitive to heat than a regular butter based cream cheese frosting.
I try to lowered the sugar and butter content in this cream, to get it light and tasty. This I think is both delicate in flavor and texture.
I will recommend you to try this, even if you don`t like ordenary butter cream. This is a totally different experience.
The amount in the recipe is for filling a swiss roll. Should you wish to use it for a cake in layers with cream inside and frosted on the out side, you would probably be making a half portion more.
- 1 1/4 c milk ( 3 dl)
- 1 oz flour (25 gr)
- 3.5 oz butter ( 100 gr)
- 5.3 oz sugar (150 gr)
- 3.5 oz cream cheese ( 100 gr)
- 1 teaspoon vanillaextract
Mix milk and flour in a saucepan, set over medium heat.
Stir constantly so it does not burn.
When it begins to boil stir constantly and stop up to see when «fat» slow bubble puffes on the surface.
Then it is finished and can be poured into a clean bowl. Put a plastic wrap on the surface and set it to cool.
Cream together butter and sugar on medium speed until it gets light and fluffy.
Remember that the butter must be at room temperature.
Add the cream cheese and mix well until everything is smooth and without lumps. I use the cheese refrigerator-cold.
Add the cooled «flour dough» and whip on medium speed until fluffy cream.
Put the cream in the fridge for 20 minutes to settle.
Recipe: Red Velvet Swiss Roll .
sweets 2 share