Cream Cheese Frosting

[JJ Judkins]

* Exported from MasterCook *

Cream Cheese Frosting [TNT: better than most is the claim by poster and tester]

Recipe By :CLBB (Cooking Light forum)
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
1 stick sweet butter -- softened
8 ounces cream cheese -- softened
1 teaspoon vanilla
1/4 teaspoon lemon extract
1 pound powdered sugar

Whip cream until stiff peaks form. Set aside. In another bowl cream butter
and cream cheese together until smooth & fluffy. Blend in extracts. Beat
in sugar a cup at a time until incorporated. Fold in whipped cream.

You may not wind up using the whole box [all the powdered sugar]. I
usually eyeball how much and this changes according to weather/room
temperature, etc, but you want this frosting fairly dense because when you
fold in the whipped cream it will loosen up the frosting and it will be
very creamy. If you add too little sugar, when you fold in the cream it
will be so creamy, i.e., loose, that it might slide off the cake.

Q: Do you think I'd need to double it for a 4 layer cake?

A: I usually make 3 layer 8" or 9" cakes and this recipe is adequate for a
generous slathering of frosting. If in doubt, I might 1 1/2x's it rather
than doubling it.
I once used above recipe for a 3 layer cake that had a raspberry glaze on
top and even after piping leaves around bottom and top edge of cake I had
so much left over that my DD & I were 'forced' to eat spoonfuls of the
refrigerated frosting for several days!

Report from Chocolate Rose
This was the BEST cream cheese frosting I've had. I did end up adding a
bit more sugar, and that wasn't quite enough. I used "1/3 less fat" cream
cheese and am thinking that that was why it wasn't quite sturdy enough. Do
you make this with full-fat cream cheese?

A: Glad you like it. Yes, I do use full fat cream cheese. So sorry I
neglected to state in recipe. If you use 1/3 fat cream cheese, I might
reduce heavy cream to 1/3 cup and/or add more sugar. Sometimes I add more
sugar than recipe calls for just to get a dense base before adding whipped
crea. I think it depends on weather as i seem to increase sugar quite a
bit if it is hot/humid. Play with it. Making frosting not as exact a
science as baking.

Q: Is the frosting thick enough to pipe it on and keep its form at room
temperature?

A: I have piped this frosting, but would use a little less cream and/or a
little more sugar. And having butter, cream & cheese, I would definitely
store in refrigerator to keep its form.

Source:
"http://community.cookinglight.com/showthread.php?t=129459"
- - - - - - - - - - - - - - - - - - -