Cream Cheese Frosting without Powdered Sugar - Robust Recipes (2024)

FAQs

What if I don't have enough powdered sugar for frosting? ›

It is possible to simply use granulated sugar in a slightly smaller amount, though you'll have to accept that the texture may not be ideal, especially for icing or other recipes that are supposed to be super smooth. Just substitute 1 cup of granulated sugar for every 1 ¾ cups powdered sugar and proceed as directed.

Mix 1 tbsp (14.2 g) of soft butter into the frosting to make it creamier. The fats in the butter will help to thicken the cream cheese frosting and will add a rich and creamy taste. Mix the frosting with a spoon until the butter is completely dispersed in the mixture.

Texture: the higher ratio of butter gives this buttercream a denser feel. It's still very smooth and creamy but far less thick than American Buttercream. It's most similar in texture to a French or Swiss meringue buttercream.

Or make a boiled frosting, with granulated sugar, butter, milk, cocoa powder, and vanilla. You bring it to a boil to dissolve the sugar, then beat it as it cools to get a spreadable texture.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

Cornstarch Stir in 1 tsp (3.25 g) of cornstarch with your frosting mixture and see if it becomes less runny overall. Always work in small increments, rather than adding too much at once. This can be a great way to thicken your frosting without making it sweeter in the process.

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.

"Regular sugar has a larger crystal size than powdered sugar," he explains. "This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing.

Frosting has split.

If it is too hot or too cool you can help matters by cooling or warming the mixture gently. Some bakers use ice underneath the bowl to cool and a hairdryer on the underside of the bowl to warm it! Changing the temperature can help to bring the mixture back together.

Powdered sugar – Aka confectioner's sugar. It thickens and sweetens the frosting. Make homemade powdered sugar, or use store-bought.

What is the difference between cream cheese frosting and cream cheese buttercream? ›

Buttercream and cream cheese frosting have some ingredients in common -- powdered sugar, vanilla extract, and butter -- but buttercream is also made with heavy cream or milk while cream cheese frosting contains, obviously, cream cheese.

the BEST cream cheese frosting uses heavy cream instead of butter – trust me on this, it's a game-changer 🤯🙌 the heavy cream makes the frosting lighter & fluffier, and it also gives it structure & stability, so you don't have to add huge amounts of powdered sugar ✨️ #creamcheesefrosting #creamcheese #frosting # ...

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

"This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing. You'll end up with a grainy, unappealing texture.

Also worth mentioning: If you're out of powdered sugar, but have granulated sugar on hand, whiz 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor for each cup of powdered sugar you need.

*If too runny, add additional powdered sugar to thicken your frosting.

Thicken it with powdered sugar: Need frosting that can be piped onto a cake? Thicken store-bought frosting by mixing in powdered sugar, 1 tablespoon at a time, until the desired consistency is reached.