help with frosting!
I found a recipe for a cream cheese frosting. The original recipe is listed below:
1.5 c confectioner's sugar
4 T butter, softened
8 oz. cream cheese, softened
2 T yogurt
I've made slight modifications to the original recipe. Original recipe called for 5 T butter, I reduced to 4 T; recipe calls for 1 T sour cream originally, I increased to 2 T and replaced it with yogurt. It calls for both brown sugar and confectioner's sugar; the brown sugar was such a small amount (1/4 cup) that I just replaced it confectioner's sugar.
I'd like to make it into a pumpkin frosting. However if I did this, would it make the frosting too soft to be piped?I know I could remedy that by increasing the confectioner's sugar; however I don't want to do that, because if I do that I'm concerned that will make the frosting too sweet, which I'm trying to avoid. I could use sweet potato puree, since it's thicker than pumpkin puree. If I did that, would it still be firm enough to pipe using a pastry bag?