help with frosting!
I am basically looking for a cream cheese frosting that is pipeable but that is not super sweet. The problem is, all the recipes I have found for cream cheese frosting that are stiff enough to be piped, are very sweet (I.e. I have seen pipeable cream cheese frosting recipes that call for 4-6 CUPS of sugar!)
I found this recipe (the link is listed below):
https://www.dessertnowdinnerlater.com/best-cream-cheese-frosting-recipe/
I am wondering if I could add some yogurt to it, and still have it be stiff enough to pipe? I know that some varieties of yogurt can be thin/'runny' but the variety I would use (the name of the brand is called Siggi's) is very thick. So would I still be able to add yogurt or if I did this, would it be too thin to pipe?
I also would not be adding a huge amount of yogurt, 1/4 cup for a single batch.
and unsalted beaten cream cheese combined? How about just beaten cream cheese? Does it have to last long?
Could also make a thickened juice using starch, cook, chill, beat and slowly spoon into beating cream cheese.
yogurt might make a cake too sour
Substitute some tapioca starch for some of the sugar in whatever recipe you want to use?
I know you can add cornstarch to help thicken but be careful it can leave a flourly aftertaste. Have you looked into other frosting styles? Like a greman cream cheese butter cream (a pudding based frosting) or Cupcake saavy's condensed milk frostings? Good luck :)
There is enough butter in recipe from your link to suggest the amount of icing sugar required isn't way overboard for the amount of cheese. In fact if you find it still too stiff, you may have to add gradually up to another 1/2 cup of powdered sugar (because it is what makes it soft). In fact, if you overmix, it makes it too soft for piping. The reason is the heat generated liquidity from the cheese. Also cream cheese by itself normally gets softer when you beat sugar into it. Adding the sugar pulls some of that water out of the cheese structure (normally about 50%) and makes the mixture more fluid. Always add your powdered sugar gradually (like 1/2 cup at a time) after you get the cream cheese and butter soft and smooth. As you add the sugar it starts getting more liquidy. If you are using cream cheese for frosting, warmer weather also affects how much runnier the mixture is. When making cream cheese icing never add any liquid (except vanilla). However, if yo do use liquid (if you must, lemon or orange juice normally, even if just a drop or two); beat cream cheese and butter together and then GRADUALLY mix in ALL the specified sugar and the vanilla, and then, and only then use either some liquid ( like fresh lemon juice) OR more sugar to adjust the consistency as needed. Have you tried the recipe you provided? Good luck. Yogurt can be used but you need to use some light cream cheese (like 4oz of each instead of 8 oz of the regular). A little less of greek yogurt (6 oz) approximately and at least 1 3/4 cup powdered sugar. If using vanilla yogurt, omit the vanilla in your recipe. Same procedure, creming the cheese to soften, add yogurt beating smooth. Add 1/2 cup powdered sugar, roughly incorporate sugar into the liquidy mixture to avoid everything flying out of your mixing bowl, then turn speed to high gradually, and mix about 10-15 seconds or till smooth. Do not overmix. Gradually add the rest of sugar along with vanilla extract (if using); continuing to beat until the frosting is fluffy and smooth. You will need to refrigerate the frosting if not using or serving the cakes the same day.
The amount roughly for the Greek Yogurt Cream Cheese Frosting would be in ratio that of :
8 ounces regular cream cheese
8 ounces light cream cheese
6 ounces non-fat vanilla or plain Greek yogurt
1 and 3/4 cup powdered sugar
1 teaspoon vanilla extract (can omit if using vanilla yogurt)
there is a recipe on the Food52 website for a carrot cake with a meringue and cream cheese frosting. It’s very light and not overly sweet. The egg whites get beaten with hot sugar syrup to ‘cook’ them, then butter and cream cheese are beaten in. It pipes out very well. I used it on my niece’s wedding cake. I’d add the link, only my tablet won’t cooperate.
Substitute some tapioca starch for some of the sugar in whatever recipe you want to use?