Cream Cheese Frosting Great For Piping Food

DECORATOR'S CREAM CHEESE FROSTING

Decorator's Cream Cheese Frosting image

All of the tangy cream cheese flavor you love in the classic frosting, but sturdy enough to be piped and hold it's shape. This decorator's cream cheese frosting is the best parts of buttercream and cream cheese frosting combined.

Provided by Carlee

Time 10m

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened*
4 ounces cream cheese, at room temperature
1/4 teaspoon salt
1 pound powdered sugar
2 teaspoons vanilla
1-2 Tablespoons milk
optional: 1 teaspoon cream cheese emulsion

Steps:

Beat together butter and cream cheese until super smooth and creamy.
Add salt, powdered sugar, vanilla and cream cheese emulsion if using. Mix until combined.
Add a tablespoon of milk and continue to mix for at least 2 minutes. Adjust final consistency with more milk or powdered sugar.
Spread or pipe immediately or store in the refrigerator in an airtight container.

Nutrition Facts : Calories 101 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CREAM CHEESE FROSTING

Cream Cheese Frosting image

Learn all the best tips and tricks to make deliciously tangy cream cheese frosting that is thick, fluffy, and stable enough for piping!

Provided by Allie {Baking A Moment}

Categories Dessert Topping

Time 10m

Number Of Ingredients 6

Ingredients

1 cup unsalted butter, (softened (2 sticks))
8 ounces cream cheese, (cold (the kind in a brick))
3 teaspoons lemon juice
2 teaspoons vanilla extract
5 cups powdered sugar
1/8 teaspoon kosher salt

Steps:

Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth.
Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the powdered sugar.
Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt.
Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip the cream cheese frosting, or it could become runny. As soon as the frosting looks stiff, turn off the mixer and use the frosting immediately.)

Nutrition Facts : Calories 198 kcal, Carbohydrate 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 31 mg, Sugar 24 g, ServingSize 1 serving

PERFECT CREAM CHEESE FROSTING

Perfect Cream Cheese Frosting image

I found this on the howtoeatacupcake blog. I haven't tried it myself but the reviews were great. Here are some tips: To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag, you have to know these two secrets. First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture in both of our methods. Have the butter, if you use it, at the temperature recommended for the method you choose, and sift the powdered sugar after measuring.

Provided by TeksGlutes

Categories Dessert

Time 30m

Yield 2 Cups

Number Of Ingredients 5

Ingredients

8 ounces cream cheese
5 tablespoons unsalted butter (optional)
2 teaspoons vanilla
2 -2 1/2 cups powdered sugar, sifted
ground cinnamon or liqueur, of choice

Steps:

Food Processor Method.
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70 degrees F. Combine cream cheese, butter, vanilla and sugar in a food processor and pulse just until smooth and creamy. If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste.
Electric Mixer Method.
Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste. This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.

Nutrition Facts : Calories 874.7, Fat 39.7, SaturatedFat 24.9, Cholesterol 124.7, Sodium 337.2, Carbohydrate 123.1, Sugar 118.2, Protein 8.6

CREAM CHEESE FROSTING GREAT FOR PIPING

Cream Cheese Frosting Great for Piping image

This cupcake frosting can become quite stiff if you add extra icing sugar, which makes it perfect for piping decorations onto cupcakes. Another suggestion is to replace lemon rind with 2 tblsp honey for a sweeter taster.

Provided by sweetdelicates

Categories Dessert

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 4

Ingredients

6 tablespoons cream cheese
4 1/2 tablespoons butter, room temp
2 cups icing sugar (confectioners)
1 teaspoon lemon rind

Steps:

1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.
2. Gradually beat in sifted icing sugar and beat until smooth.
I would recommend serving this frosting with red velvet, banana, or carrot cupcakes.

Nutrition Facts : Calories 282.7, Fat 13.7, SaturatedFat 8.7, Cholesterol 38.9, Sodium 104.7, Carbohydrate 40.3, Sugar 39.2, Protein 1.2

More about "cream cheese frosting great for piping food"

PIPEABLE CREAM CHEESE FROSTING - RECIPE GIRL

2007-05-10 Instructions. In a medium bowl, use an electric mixer to beat the butter; beat just until creamy. Then add the cream cheese and beat until …
From recipegirl.com
5/5 (4)
Category Dessert
Cuisine American
Calories 197 per serving

In a medium bowl, use an electric mixer to beat the butter; beat just until creamy. Then add the cream cheese and beat until combined. IF YOU BEAT THE CREAM CHEESE TOO LONG, THE MIXTURE WILL BE TOO SOFT FOR PIPING.
Mix in the vanilla, then gradually add the powdered sugar- 1/2 cup at a time. Mix until the frosting ingredients are completely combined- do not over-mix. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Use the frosting to frost your cake or cupcakes immediately- either by spreading or filling a piping bag, or store in a covered container in the refrigerator until ready to use (should be used to frost the same day).
I can't stress enough... if you over-mix, the frosting will be too soft for piping. Adding more powdered sugar will just make it softer.

Cream Cheese Frosting Great For Piping Food

DECORATOR'S CREAM CHEESE FROSTING

All of the tangy cream cheese flavor you love in the classic frosting, but sturdy enough to be piped and hold it's shape. This decorator's cream cheese frosting is the best parts of buttercream and cream cheese frosting combined.

CREAM CHEESE FROSTING

Learn all the best tips and tricks to make deliciously tangy cream cheese frosting that is thick, fluffy, and stable enough for piping!

PERFECT CREAM CHEESE FROSTING

CREAM CHEESE FROSTING GREAT FOR PIPING

This cupcake frosting can become quite stiff if you add extra icing sugar, which makes it perfect for piping decorations onto cupcakes. Another suggestion is to replace lemon rind with 2 tblsp honey for a sweeter taster.

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