Recipe for cream cheese frosting free#

I have been successful with adding 2 T tapioca flour and 2 cups of swerve confectioners (or erythritol that I’ve put in my Vitamix).

Recipe for cream cheese frosting free#

I have a hankering for cake every once in a while, and I’m totally in love with the gluten free palate’s recipe for grain free hummingbird cake (uses fruit and a bit of maple syrup for sweetening) that I’ve used this frosting for (and I made that recipe into muffins without frosting). I use palm shortening (both Nutiva and spectrum with and without coconut) and Kite Hill almond cream cheese. So I’ve successfully made this recipe twice. I can’t have cashew, but I can have almond I can have eggs, but not dairy, etc. I have a weird diet because of chronic health issues, so I’ve had to “mix and match” recipes on lots of sites.

This will be my new 'go to' recipe for cream cheese frosting. Next time I'll stick with a butter cream frosting. I followed the directions but my frosting came out runny. Perfect, classic and delicious! Super easy to whip up. It's a frosting I also use on many cupcakes and other cakes, and the flavor can be varied by the extract used. It's easy to make, and is in my opinion the best of the 6 Buttercreams. The authentic frosting for a Red Velvet Cake is Ermine Buttercream. I'm surprised that you are pairing a Cream Cheese Frosting with a Red Velvet Cake. I used just 1 c of sugar and it was more than sweet enough. Loved it! I only gave it 3 forks because I find that 2-1/2 c of sugar is WAY too much. I often wonder who comes up with these recipes.Įxcellent! Made for Easter exactly as written. I Googled other recipes and most were the same. They call for 3 cups of powdered sugar for one 8 oz. I went to my old Silver Palate cookbook to see their recipe. Also, with two sticks of butter? After beating it, all I tasted was cream cheese. However, just 2 1/3 cups of powdered sugar? That seemed very odd to me. packages of cream cheese was good for a two layer cake as I always find most recipes don’t give you enough frosting. But since they said to refer to theirs, I figured why not. I have been making cream cheese frosting forever. I’m hoping that came out ok, as I’m bringing it for Thanksgiving. I just made to go with their Apple Spice Caramel Cake, which I never made before. In the end it was pretty good and I would make it again (only with a few adjustments). It was also a bit watery, but I put it in the freezer for a while and it got better. I used it on some red velvet cupcakes and it tasted odd, until I added sugar. It was good, but it tasted a bit more like cheese than vanilla or sugar. Use 1 -8 ounce cream cheese and increase the confectioners sugar by one cup. (Pro tip: Add a drop of water if needed to smooth it.) To refresh, bring to room temperature and whip it up in a mixing bowl before using. Unlike some buttercream frostings, cream cheese–based frostings should be refrigerated (store the finished icing in an airtight container in the refrigerator for up to five days, or pop it into the freezer for a month). When you beat in the powdered sugar, start at low speed, gradually increasing to create a light, fluffy, spreadable frosting. For best results, use full-fat cream cheese and a stand mixer. Vanilla bean paste gives this full-flavored frosting a pretty, speckled look, but pure vanilla extract works too. Give a banana cake or pumpkin cake extra oomph with a layer of homemade cream cheese frosting. Scale this yummy cream cheese frosting recipe up or down, say, if you’re making a layer cake, a small batch of carrot cake cupcakes, or icing some cinnamon rolls. We learned from the inimitable Rose Levy Berenbaum that oil-based cakes, for instance, take beautifully to cream cheese icing. We love it for finishing carrot cakes, red velvet cakes, a batch of cupcakes, or any sheet cake that needs an added layer of flavor. What is a cake without your favorite frosting on top? Classic cream cheese frosting is a must-have in your baking arsenal, and this recipe for frosting that’s both perfectly tangy and sweet at once couldn’t be easier.