This is a British-style cheese cream with a sweet and sour taste. Do not think that many of the sugar powder in this formula will be unhealthy. In nutrition, an adult recommends a daily intake of “carbohydrate: fat: protein” as “65%: 15%: 20%”. The carbohydrate in this formula is 66%. If you reduce the sugar, the fat content will increase and it will be fatter! ! ! More importantly, due to the high content of powdered sugar, this cheese frosting can be melted for many days at room temperature of 25 degrees, and will not melt and harden. I think this is the same principle as icing. Whether it is a novice to learn flowers, or commercial, it is much better than cream cream. To see another classic, chocolate-flavored cream cheese cream, check out my other recipe~
Put the cream cheese and salt-free butter that has been softened at room temperature in a large bowl.
Send it to a lighter color and a feathered state. You can add half of the powdered sugar.
Mix gently, this will prevent the powdered sugar from flying out when it is sent.
Use low speed first, then turn high speed for 1-2 minutes.
Then add the remaining powdered sugar and use the same method to send it.
Finally, the cheese cream is in this viscous state.
The tail of my turkey cupcake is made with cheese cream in this state. The weather in Guangdong is now 25 degrees Celsius and the relative humidity is 80%. After two days at room temperature, the cheese cream will not melt.
To see another classic, chocolate-flavored cream cheese cream, check out my other recipe~