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.
6 Replies
In order to be sure of what works for you in your area with your humidity / heat, etc. no matter what people advise, you should really do a small test batch for yourself.
The Garden Baker
Add a pinch of salt to that recipe. That will mellow the sweet taste. If a pinch isn’t enough, add another pinch until you’ve reached your desired taste. If I had to guess, you shouldn’t need more than 1/8t for that particular recipe.
It won’t be necessary to add yogurt to the recipe, just the salt.
A pinch of salt is great and perhaps you try another proportion of the ingredients, that means butter : sugar : cream cheese in the relation to 1:1:1 . I also think that most of the recipes are too sweet.
I have found that even if I find a recipe that is good for piping, it eventually melts outside of the fridge. What I do for cream cheese frosting is add a cream cheese emulsion to my buttercream recipe. That way there is no worries about sturdiness. Everyone loves it and has never questioned if the cream cheese flavor is real. The one is use is made by Olive Nation.
Here is a mock Cream Cheese frosting which is great for piping. Another option is to use LorAnn Cream Cheese emulsion in your buttercream to give the classic taste, but retail a firm texture. https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
Sugar Sugar by SSmiley
