Cream Cheese For Frostings
Asked by Deane-Mae. Answered on 23rd August 2016
Full question
I have always used Philadelphia cream cheese for the frosting in Nigella's recipes but am now finding it produces a too soft frosting that won't hold its shape. I think the "new creamier" Philadelphia could be the reason? What cream cheese does Nigella use please? Thank you. Deane-Mae.
Our answer
Nigella often uses Philadelphia cream cheese in her recipes, though any good-quality cram cheese is fine. However in the past few years cream cheese packaging has evolved from foil-wrapped bars to tubs, possibly with a more spreadable consistency. Although the recipe for the cream cheese should be the same, some people have found that their cream cheese frosting is becoming too runny.
If this is the case then you may like to try the following remedy for frosting made with cream cheese from a tub. The frosting should have some butter, as well as cream cheese; use soft butter but keep the the cream cheese cold. Beat the butter and icing sugar together first, until completely combined. Next beat in 1 teaspoon of cornflour (cornstarch) for every 100g (7 tablespoons) of cream cheese you will be using and beat in any liquid flavourings, such as vanilla. Finally beat in the cream cheese in 50g (3 tablespoons) portions. If the frosting looks like it is turning runny than add an extra teaspoon of cornflour. If it is still runny then refrigerate everything for about 30 minutes to help the frosting firm up a little, before continuing.
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What 1 Other has said
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Posted by Crusty-jack on 8th April 2017
Show more commentsI have ignored the icing recipe as I find it too rich. I use 250g of mascarpone, then blend with a couple of dessert spoons of icing sugar. Once smooth add single cream and whip until desired consistency.