*If I have leftover cake that has this frosting on it, I slice individual pieces, wrap in wax paper and place the wrapped pieces in a freezer Ziploc bag. It still pipes beautifully one day after storing, however, I've only used that option for leftovers. If I have leftovers, I usually leave them in the piping bag and place the piping bag in a Ziploc and store in the refrigerator up to 3 days. *You want to work quickly and keep everything cold for best results when piping or frosting. *Update 9-17-19: If you use a stand mixer for the one bowl method, use the paddle attachment for the cream cheese portion, then switch to the whisk attachment before adding the cream. (Now I use the "one bowl" method, so only one mixer is needed!:) *I have a stand mixer and a hand mixer, so to save time, I usually let my stand mixer whip the cream while I mix the cream cheese mixture with my hand mixer. For those of us who love a not too sweet frosting, this is another win! Update 11-12-21: I've been using only 1/2 cup sugar for the past couple of years and my family loves it just the same. *I've always used the full cup of sugar, but yesterday I tried reducing it to 3/4 cup and I liked it better with less. Store leftovers and whatever you've frosted or filled in the refrigerator. Use immediately for frosting, piping or filling.You'll see your beaters leaving clear trails in the mixture at this stage. Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form.Add sugar, salt and vanilla and whip until fully combined. In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy.Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.Just make sure it's fully combined and still fluffy. Don't worry about checking for sugar grittiness. It should only take a minute or two to whip up the cream cheese and sugar mixture. Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy.In another bowl, beat cream cheese for about 15 seconds or until creamy.In a large bowl, whip cream with a mixer until it forms stiff peaks.Instructions For the traditional "Two Bowl Method":
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