Decorated Cup Cake (Easy to Make Cheese Frosting)

Overview

The main purpose of this cup cake is to share a recipe for a good cheese frosting. In the words of the original recipe, compared with Italian cream frosting, this cheese frosting does not require egg whites and is more hygienic. It is simpler to make without boiling sugar water. It has a lighter texture and richer taste than cream frosting. Because the weather is a bit hot, and some people who have made it said that the finished cheese frosting is soft, so I reduced a little whipping cream to make it (made it twice, once reduced by 20 grams and once reduced by 40 grams). As a result, the taste after reducing by 40 grams is better than that at room temperature by reducing by 20 grams. After being left at about 22 degrees for one night, it will become harder and greasy, so if the temperature is not very high, it is recommended to reduce it by 20 grams or not. However, the reduction of 40 grams can be used on flowers that are not easy to fix the flower shape, because it becomes slightly harder after cooling and can be used flexibly. When I was making this cheese frosting, I wore thin cotton gloves because the temperature of my palms was high, otherwise the part held in my palms would easily melt. If the cheese frosting softens as you squeeze it, you can refrigerate it for a while before continuing. But don't refrigerate it for too long, otherwise the oil and water will separate. It doesn't matter if the oil and water separate. Beat it again with a whisk and it will recover. (It is best to use fermented butter, which is lighter in color and is easier to adjust later.) For the cup cake recipe, please refer to my other recipe of double-color decorated cup cake.

Tags

• baking
• children
• afternoon tea
• cupcakes
• birthday
• cream cheese
• cultured butter
• whipping cream
• cup cake
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Heat the cream cheese over hot water to soften it, then scrape it smooth with a spatula or beat it with a whisk until smooth and without any particles.

   

2. 2 Soften the butter and beat with an electric mixer until smooth.

   

3. 3 Add the cream cheese to the butter one at a time and beat with a whisk until combined.

   

4. 4 Add sifted powdered sugar and lemon juice all at once and beat until smooth.

   

5. 5 Heat the light cream over warm water to hand temperature without overheating. Add the butter cheese in three batches and beat evenly. The freshly beaten cheese frosting is relatively soft, so I refrigerated it for a while before starting to decorate.

   

6. 6 The state of whipped cheese frosting.

   

7. 7 First, use a rose nozzle to squeeze a little cheese frosting onto the decorating nail, making it almost a cone shape.

   

8. 8 Then squeeze out the flowers.

   

9. 9 Then squeeze out the petals in circles from the inside to the outside. (It is recommended to look for relevant videos online and watch them)

   

10. 10 When squeezing a five-petal flower, use the rose nozzle, with the big head down and the small head up, at an angle of approximately 45 degrees to the flower nail. Turn while squeezing and then close the mouth.

    

11. 11 Squeeze the five petals clockwise. Then add the stamens.

    

12. 12 The squeezing method for daisies is similar to that of five-petaled flowers, except that the width of the petals is much smaller.

    

13. 13 Squeezed daisies.

    

14. 14 Then add the stamens.

    

15. 15 All the finished flowers can be frozen or refrigerated, and then taken out for decoration before use. Finally, pipe some cream frosting on appropriate places on the cup cake.

    

16. 16 Put the flower on it and squeeze some small leaves with the leaf flower nozzle. (This time I used matcha powder to color the leaves. Of course, I have to use good matcha powder. The disadvantage is that there will be a small amount of uneven powder.)

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product