pirouette_130
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- Apr 17, 2012
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Whenever I have a cupcake, such as a red velvet cupcake at a nice bakery, it seems that their cream cheese frosting is different then the basic one I see most people, including myself, make at home. It just seems like "higher end" version in taste and texture, if there is such a thing. I know some people can make it at home since I've tasted it. It seems creamier, not as "white" but doesn't have any extra flavor that stands out to me. Though obviously it's different. Does anyone know what I'm talking about?
Here is the one I usually make, I did browse some recipes, but even though the amounts are different, it seemed that the "ratio" is the same and would yield the same flavor. Any suggestions?
3 cups powdered sugar
1/2 bar softened unsalted butter
2 8 oz. cream cheese softened
1 tsp vanilla
Here is the one I usually make, I did browse some recipes, but even though the amounts are different, it seemed that the "ratio" is the same and would yield the same flavor. Any suggestions?
3 cups powdered sugar
1/2 bar softened unsalted butter
2 8 oz. cream cheese softened
1 tsp vanilla