If you can, buy the cream cheese sold in blocks and make sure to buy full-fat cream cheese, preferably Philadelphia brand. That extra water in the tub product means your cream cheese frosting will be more prone to breaking down or becoming too soft. Cream cheese sold in the tub is formulated to be spreadable and that softer consistency comes the water content: cream cheese sold in the tub has slightly less fat and more water than cream cheese sold in blocks, which is much firmer. The cream cheese product you buy has an impact on this recipe. In fact, you end up with a frosting that tastes a lot like cheesecake, tangy and not overly sweet! Cream cheese in the tub versus blocks of cream cheese The cream cheese remains intact, and no water leeches out.īy following this mixing order, you can make a frosting with significantly less sugar. The sugar is coated with fat, therefore making it more difficult to draw out the moisture from the cream cheese.
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