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Decorated Cupcakes (easy to Make Cheese Frosting)
by Manxiang Hut
Favorite
Difficulty
Hard
Time
2h
Serving
2
The main purpose of this cupcake is to share a good recipe for cheese frosting. In the words of the original wheat berry, "Compared with Italian cream frosting, this cheese frosting is more hygienic without egg white, and it is simpler without boiling sugar water." It is lighter than butter cream and has a richer taste." Because the weather is a bit hot, and some people who have made the cheese frosting said that the finished cheese frosting is in a soft state, so I made a little whipped cream (made twice, once lost 20 grams, once lost 40 grams). The result The taste of 40 grams is less than that of 20 grams. It is a little harder and greasy after being left overnight at room temperature at about 22 degrees. Therefore, if the temperature is not very high, it is recommended to reduce 20 grams or not, but the feeling of 40 grams can be used in different situations. It is easy to fix the flower-shaped flower, because it is a little harder after cooling, so it can be used flexibly.
This cheese frosting was made with thin cotton gloves because the temperature of my palm was high when I made it, otherwise the part held in the palm of my hand would be easy to dissolve. If you squeeze the cheese frosting to become soft, you can put it in the refrigerator for a while before continuing. But it can’t be refrigerated for too long, it will separate oil and water, it doesn’t matter if the oil and water are separated, and it will recover if you beat it with a whisk. (Butter is best to use fermented, lighter color, which is conducive to the subsequent color mixing) For the cup cake method, please refer to my other recipe two-color cupcake decorated with flowers. "
This cheese frosting was made with thin cotton gloves because the temperature of my palm was high when I made it, otherwise the part held in the palm of my hand would be easy to dissolve. If you squeeze the cheese frosting to become soft, you can put it in the refrigerator for a while before continuing. But it can’t be refrigerated for too long, it will separate oil and water, it doesn’t matter if the oil and water are separated, and it will recover if you beat it with a whisk. (Butter is best to use fermented, lighter color, which is conducive to the subsequent color mixing) For the cup cake method, please refer to my other recipe two-color cupcake decorated with flowers. "
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