Hello Bakers,
On Saturday’s show, I demoed a cream cheese icing that holds up in warm weather. It’s classic counterpart can be problematic once temperatures creep toward 80.
Here is the link to the show archive and demo: https://youtu.be/RITpC5kXwxQ
However stable or not - It is still cream cheese so it should not be out for more than four hours and leftovers must be refrigerated.
What makes this more stable - the solution was to remove the butter and stabilize the icing with a little gelatin. This icing is not super sweet. If this icing is not sweet enough for you add more sifted powdered sugar.
And following the cream cheese icing recipe is a quick and easy no mixer red velvet cupcake recipe. The one you need when you need cupcakes right away.
The request for a warm weather cream cheese icing came from one of our bakers - and I love taking on these challenges. So you have a baking challenge let me know and we will take it on. Happy Baking! Colette
Happy Baking! Colette
Equipment: stand mixer fitted with the paddle attachment, scale, sifter, spatula, container and lid for chiling, small bowl for combining the gelatin and small amount of cream cheese icing.
16 oz full fat cream cheese (450 g), room temperature
1 cup powdered sugar (113g), sifted
2 teaspoons vanilla extract
2 teaspoons powdered gelatine (7 g) I used Knox
35g ice water
¼ teaspoon salt
1 cup (8 ounces) whipping cream, min 35% fat (250 ml), chilled
Instructions
Sprinkle the gelatin over the cold water and let sit for 5 minutes. It should look like applesauce. Place in the microwave for 10 - 15 seconds to melt the gelatine
Add the cream cheese to the mixer bowl and cream for 2 minutes to soften.
Add the powdered sugar and vanilla and mix on medium speed for 2 minutes.
Take a small amount of the cream cheese mixture and add the gelatine - mix until smooth. Now add the mixture back into the mixer bowl and mix on medium low speed until the mixture is smooth, about 2 minutes.
Change out the paddle for the whisk - scrape the paddle thoroughly.
Add the cream and start on low speed - and increase to speed to medium and then medium high.
as the cream begins to thicken. Do not over whip. This takes about 2-3 minutes.
It should be thick and creamy but not be at icing consistency - it will thicken in the refrigerator.
Chill for a minimum of 20 minutes or overnight.
Soften with a spatula before using.
Red Velvet Cupcakes (Makes 10)
Equipment: 2 large bowls, whisk, spatula, scale, cupcake pan lined with paper liners, measuring cup with spout.
Ingredients:
142g vegetable oil
113g buttermilk
187g sugar
50g eggs (1 lg eggs)
1 tablespoons red food coloring
3g white vinegar
3g vanilla
160g all purpose flour
3g baking soda
1g fine salt1
10g Dutch process cocoa
1. Heat the oven to 350 degrees.
2. In a large bowl, combine the oil, buttermilk, sugar, eggs, food coloring, vinegar and vanilla.
In a separate bowl or on a piece of parchment paper, sift together the flour, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet. Whisk until smooth but do not overmix
5. Transfer the cupcake batter to a large measuring cup as it is easier to pour this batter than to scoop. Fill the prepared cupcake pans ¾ full. 6. Bake until a cake tester or toothpick inserted into the cupcakes comes out clean. Mine took 23 minutes - I would check in 20 minutes and adjust. Cool completely before icing.