How much Cream Cheese Icing do I need ?
With cakes and frostings I am a novice. I'm making a carrot cake in an 8x8 round, maybe 2-3 inches high.
This is my first cream cheese icing sssoooo....
How much cream cheese icing will I need to make?
4 oz of cream cheese and 4 oz of butter seems like too little ( 8 oz total) and
8 oz of cream cheese and 8 oz of butter seems like way too much (16 oz total).
I'm thinking 6 oz of each may be just right.
Can I use less butter or will that be a problem.
Thanks in advance, JK
Thanks for all the good ideas! Talked to a friend who is the dessert chef at a four star restaurant and she suggested (since I'm a dessert newbie) to go with cream cheese and butter, but use only half the butter and add conf sugar to taste while beating. That worked out really well and on Christmas Day the dense carrot cake disappeared and everyone loved it.
Used 8 0z cream cheese and 4 oz of butter and 1 1/4 cup of the sugar. Cake was 8" round and 2 1/2" high and that was enough for a liberal application of iciing with a little left over.
Next time I'll try the whipped cream or sour cream version. Thanks again.
Carrot cakes should be fairly dense with lots of walnuts and raisins. It needs a good rich frosting. Definitely, 1 to 1 ratio of butter to cream cheese is way too rich and it will taste more of butter than cream cheese. A lighter frosting of whipped cream mixed with cream cheese would go better with a lighter plain carrot cake without all the raisins and nuts.
there was a thread on cream cheese frosting recently (don't have time to look it up). but one poster (forget who) came up with the idea of substituting whipped cream for the butter. played around with it and came up with the following that i used for thanksgiving and loved. should give enough for your cake.
1 cup heavy cream
8 ounces soft cream cheese
1 cup sifted confectioners sugar
1 teaspoon vanilla
i did this in my kitchen aid, but i'm sure a hand mixer would work fine.
beat heavy cream until soft peaks form. add in cream cheese a bit at a time. when cheese is fully incorporated, add sugar, then vanilla.
I would cut down on the butter for a more cream cheese flavor. The following is from Maida Heathers and is easy and excellent. Enough to frost a two layer cake. You can bake one cake and cut it into two layers.
12 oz cream cheese, room temperature
3 oz unsalted butter, room temperature
3/4 tsp vanilla extract
1 1/2 cup sifted powdered sugar
Use electric mixer, beat the cream cheese and butter until smooth. Add the vanilla extract and powdered sugar. Beat until smooth. Use immediately
The frosting is very easy to work with if you freeze the cake for an hour or so.
You can cut down the recipe for a one layer cake and only want to frost the top.
A two layer 8 inch cake should take about 3- 4 cups, assuming you'll be using it for the top of both layers and all sides. I'd figure 4 to eliminate the risk of running short, If you have a dab left over you can always use it later. Check your butter:cream cheese ratio against some other recipes. IMO a 2:1 cream cheese:butter ratio would be better.