Tuesday, September 10, 2013

Remember my carrot cake recipe from previous post? Or my red velvet cake? Carrot cake and red velvet cake go really well with butter cream cheese frosting. I like the sweetness and cheesy taste from the cream. Beside, the taste of the cream cheese can increase the taste of the cake itself and make it even better.

It is easy to make. The ingredients that needed are only butter, cream cheese, confectioners sugar, vanilla extract, and milk.  But remember that all ingredients have to be in room temperature. Otherwise the butter and the cream cheese will be too hard to beat. Let's get started.

Ingredients :
  • 150 grams butter, softened, room temperature
  • 250 grams cream cheese, softened, room temperature
  • 2-2,5 cups (256 - 310 grams) confectioners sugar
  • 1 tsp vanilla extract
  • 1-2 tbs milk 
Tip : The amount of confectioners or powdered sugar that needed is adjustable depend on the sweetness that you want. But add not less than 2 cups of sugar.

Preparation :
  1. Beat butter and cream cheese with medium speed until creamy and smooth.
  2. Add confectioners sugar slowly into the creamy butter.
  3. Add vanilla extract. Beat again until smooth. 
  4. Add milk into the mixture 1 tbs at the time and keep mixing until you get a smooth and creamy frosting consistency. 
Tip : You may add less than 3 tbs of milk into the frosting depend on the texture of the frosting. The milk will help to make the frosting become smooth and easy too spread. But too much milk will make the frosting become watery and too soft. Add 1 tbs at the time while mixing and stop adding the milk just until the texture of the frosting is soft but still firm and can be spread easily.

This cream cheese frosting can be stored in the refrigerator. The texture will be hardened during that time. So, take it out from the refrigerator about 15-30 minutes  before use it to decorate some cake. Some people said that it can be store in the freezer as well. But personally i do not suggest it because the last time I tried to keep it in the freezer it became a little bit watery after the thawing process and I don't really like that. I usually put the frosting inside a pipping bag before store it in the refrigerator, twist and seal the end of the bag, and cover the tip of the bag with plastic bag to prevent the frosting on the tip become dry.

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