1 - I made this for my birthday cake. I generally avoid cream cheese, I think because I have a bias against it as 'trashy' food. I don't know why. It's silly. Especially because in this recipe it adds a tanginess and a lightness that is very pleasing. I made it for my birthday cake this year (2023). I combined my old recipe with a cream cheese-based recipe.
2 - Made it for another birthday cake with the same cake recipe. Here, cream cheese is sold in 8oz packs. I only bought one not realizing that the recipe required 12oz. I thought I'd try to use the 8oz and balance it out by increasing the butter by the missing 4oz of cream cheese. It seems to be just as good. I'm sort of miffed at the original recipe that it would require more than a single package and less than the total of 2 packages (I realize that sometimes packages change size over time or are even different depending on region). In terms of household frugality, I try to make everything myself, but I'm not yet able to make my own cheese. If I have to buy it, then I want to be respectful of what's available.
8 oz cream cheese, room temperature
8oz butter, room temperature
3 cups confectioners’ sugar
⅔ cup (55g) unsweetened cocoa powder
1 tsp vanilla extract
pinch salt
OPTIONAL: 1–2 Tbsps milk or heavy cream
- Beat cream cheese and butter until completely smooth, light and creamy.
- Blend in vanilla until very smooth.
- Gradually add the cocoa and icing sugar.
- Beat on high until smooth. If it's too stiff, add dairy one Tbsp at a time until desired consistency is achieved.
No comments:
Post a Comment