Soft cheese frosting advice please

Penny-Pincher!!

Hi

Right, I have made a carrot cake (with hubbys help) and would like to make HM frosting. How do I do it?

Have looked in fridge and pantry and have small tub of low fat cream cheese (needs using) icing sugar & butter etc. Are these the right ingredients?

Can anyone tell me the easiest but tasty way of doing this. I dont want to make it too sickly though!!

Need it for tomorrow night.

Thanks All

Penny-Pincher!!
xxx

Noozan

I usually just beat icing sugar into soft cheese (you can adjust the amount to taste if you don't like it too sweet) together with a few drops of vanilla extract and a squeeze of lemon juice to lift it. Dust with a little cinammon.

squeaky

Sure... from my trusty Be-Ro Recipe Book:-

Glace icing:

4oz sieved icing sugar

15ml 1tbsp warm water

Place icing sugar in a basin and add the water.

Stir until smooth, add flavouring or colouring as required, use at once.

(This is the simple common icing you see most often)


Butter icing:

2oz butter or margarine

4oz sieved icing sugar

Cream the fat, gradually add icing sugar and cream together.

Add flavouring or colouring as required.

(this is the softer icing often used as a filling too)

spendaholic

Scusey me, folks - and good luck with the carrot cake, PP, I LOVE carrot cake - but ... I've been seeing this all over the place and have probably been very dense and will slap my forehead when you tell me ... but ...

... what's HM?

It's Heavy Metal in our house!

badgermonkey

Prepare to slap...





Home-made!!!

spendaholic

:doh: OFGS!

Thanks, badgermonkey!

Um ... shall I delete my own post now? :silenced:

apprentice_tycoon

CREAM CHEESE ICING....

4 oz of very soft butter - not oily but very squidgy
4 oz full fat philadelphia
8 oz sifted icing sugar

Beat the soft butter and cream cheese together then beat in the icing sugar
you can top the cake with carrots made from marzipan with angelica leaves in the top, and then sprinkle chopped walnuts in the centre

You say that you have a low fat soft cheese, this may mean that the icing is a bit soft so I would add a little more butter in this case

Curry_Queen

I like to make mine with marscapone but you can substitute it with any cream cheese


125g mascarpone
250g icing sugar
90g unsalted butter
½ tsp vanilla essence
½ lemon, juice only


Just bung it all in food processor and whizz


Edit: this is also very yummy spread on gingerbread too!!! :drool: ... see recipe index for the recipe I used for that the other day. It came out all soft and sticky and mmmmmmmmmmmmmmmm :drool:


Edit 2: it's here

Penny-Pincher!!

Thanks all for your replies!

How far in advance can i do the cream cheese icing? We have to take it at about 7pm...any ideas??? Cake is already done and dusted.

Thanks

Penny-Pincher!!
XXX

Curry_Queen

Have you any room to store it in the fridge? If so, you could make it this evening, otherwise leave it till later tomorrow. I know shop bought cakes aren't refridgerated but their cheese frosting isn't made with fresh ingredients

finc

I'm going to make a carrot cake as I've got loads of carrots that need using . The only problem is I've no philly cheese and I have to have the cheese frosting on carrot cake, it's just not the same without it IMO
I have got a tub of quark, has anyone ever tried making lovely cheese icing with quark and does it work? Would you use the same quantities to make it as regular philly cheese?
Thanks for any help.