Stiff Cream Cheese Frosting For Decorating

Add a tablespoon of milk and continue to mix for at least 2 minutes.

Stiff cream cheese frosting for decorating. Add 1 tablespoon 7 grams of meringue powder to the frosting per 8 oz 226 grams of cream cheese. Add salt powdered sugar vanilla and cream cheese emulsion if using. If the frosting is still not thick enough add an extra 1 teaspoon 23 grams of meringue powder.

This is a tried and true classic cream cheese frosting especially good on carrot and banana cakes. Perfectly smooth never stiff. Second when the frosting is over-mixed the cream cheese gets soft and loses its shape and firmness.

This is the VERY Best Cream Cheese Frosting. This is our new go-to frosting recipe for all the goodies that need cream cheese frosting. On a kitchen scale.

Combine the the butter cream cheese salt and pure lemon extract in a large mixing bowl and beat with a hand mixer on high speed until smooth and creamy about 5 minutes. If you want whiter icing try to use butter without dyes available at most health food stores. Buttercream can be stored in the fridge for 1 week and in the freezer for at least a month.

It holds its shape well and forms a nice crust. Try this with Pumpkin Spice Cupcakes. Cream butter shortening cream cheese and extracts.

Turn speed up to high and beat for 4-5 minutes until smooth light and creamy. Add cream cheese into the whipped cream mixture and beat at medium speed until completely smooth still using the whisk attachment. Add vanilla extract and salt and stir well to combine.