SALTED CARAMEL CREAM CHEESE FROSTING
This Salted Caramel Cream Cheese Frosting is the best cream cheese frosting with sweet caramel salty taste! This freeze is the perfect complement to most flavors of cakes, cupcakes, and many more desserts!
As big as buttercream, I prefer more frozen cheese. The cream cheese in the frosting adds a lot of flavors and adds a hint of suppleness to the dessert you pair!
CARAMEL CHEESE FROZEN CHEESE CREAM
This salted cream cheese caramel cheese first appeared in my recipe for caramel banana cupcakes. The recipe became very popular and many people who tried it said that caramel cheese ice cream was their favorite part!
Because I have a number of recipes in the future that showcase this extraordinary decoration, I have decided to make a stand-alone post to discuss its greatness.
HOW TO MAKE CHEESE CARAMELS CREAM CREAM CREAM
This frosting is slightly different from other cream cheese frosting. We start by beating butter, butter and cream cheese. Cream cheese frosting is usually quite soft and not too pipeless, but I want this pipe frosting with something other than a round trip. This shortening is one of the things that makes this frosting really malleable. After being channeled, the frosting will form a crust which will prevent it from melting.
Next, we will add powdered sugar. I use 5 cups of powdered sugar to help stabilize freezing, but you can use less if you don't want it to be too sweet. I add half of the sugar, then caramel sauce, then the remaining powdered sugar.
For the salted caramel sauce, I recommend making it the day before so that it has time to cool and thicken. If the freezing is warm, it will mess up the consistency of the freeze when added, causing it to separate. And when the caramel sauce is warm, it's thinner and more liquid which will make the frosting thick.
Creamy and super dreamy - Frosting Caramel Cheese Cream Cheese is too good to be true! The uniqueness of a perfectly paired cream cheese with sweet and salty caramel sauce.
INGREDIENTS
INSTRUCTIONS
NOTE
- If you add vanilla to the caramel sauce, remove it from freezing.
As big as buttercream, I prefer more frozen cheese. The cream cheese in the frosting adds a lot of flavors and adds a hint of suppleness to the dessert you pair!
CARAMEL CHEESE FROZEN CHEESE CREAM
This salted cream cheese caramel cheese first appeared in my recipe for caramel banana cupcakes. The recipe became very popular and many people who tried it said that caramel cheese ice cream was their favorite part!
Because I have a number of recipes in the future that showcase this extraordinary decoration, I have decided to make a stand-alone post to discuss its greatness.
HOW TO MAKE CHEESE CARAMELS CREAM CREAM CREAM
This frosting is slightly different from other cream cheese frosting. We start by beating butter, butter and cream cheese. Cream cheese frosting is usually quite soft and not too pipeless, but I want this pipe frosting with something other than a round trip. This shortening is one of the things that makes this frosting really malleable. After being channeled, the frosting will form a crust which will prevent it from melting.
Next, we will add powdered sugar. I use 5 cups of powdered sugar to help stabilize freezing, but you can use less if you don't want it to be too sweet. I add half of the sugar, then caramel sauce, then the remaining powdered sugar.
For the salted caramel sauce, I recommend making it the day before so that it has time to cool and thicken. If the freezing is warm, it will mess up the consistency of the freeze when added, causing it to separate. And when the caramel sauce is warm, it's thinner and more liquid which will make the frosting thick.
Creamy and super dreamy - Frosting Caramel Cheese Cream Cheese is too good to be true! The uniqueness of a perfectly paired cream cheese with sweet and salty caramel sauce.
INGREDIENTS
- 1/4 cup Salted Caramel Sauce
- ½ cup unsalted butter, room temperature
- ¼ cup shortening hi ratio (can use shortening of solid vegetables)
- 1 (8 ounces) full-fat cream cheese package, softened to room temperature
- 5 cups of powdered sugar, sifted
- 1 teaspoon Pure Vanilla Extract (see note)
INSTRUCTIONS
- Prepare a recipe for my homemade Salted Caramel Sauce and let it cool in the refrigerator overnight before using it.
- In a large bowl, use a handheld mixer, shake the butter, butter, and cream cheese until smooth and fluffy, about 3-4 minutes.
- Add 2 and 1/2 cups of powdered sugar, then mix with low until mixed.
- Add the caramel and vanilla sauce and shake until completely smooth and combined.
- Add the remaining powdered sugar and shake it low until combined. Increase speed to moderate and continue to beat for about 1 minute until smooth. Use it to make cakes, cupcakes and more!
NOTE
- If you add vanilla to the caramel sauce, remove it from freezing.
This recipe is inspired by queensleeappetit
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