This does cream cheese frosting freeze well may contain affiliate links. Another in my series of back to basics!
Jane’ style recipes, but things like cream cheese frosting need their own post. Cream cheese frosting, in case you weren’t aware, is a mixture of butter, sugar, and cream cheese. The reason I thought that cream cheese frosting needed its own post, is because it can be infuriatingly annoying to make, especially when you live in the UK. Cream cheese forms Cream cheese in America for example, comes in two forms. When Americans then make cream cheese frosting, they use the block form.
It has a lot less water in it, it’s a hell of a lot firmer, and it’s perfect for the job. When you live in the UK? I wished we had a block version. Difficulties with cream cheese The reason cream cheese frosting can be so difficult, is when the cream cheese is beaten on it’s own, it gets runnier. It’s not something that thickens up really. This isn’t helped by the added water content that you can sometimes see, and sometimes not see inside it. I tend to stick to using Philadelphia full fat original cream cheese, because I find it works best.
The cream cheeses in Aldi and Lidl are also good. When you open up a tub, sometimes you can see a little water just sort of sitting there, but if you actually got your cream cheese, and squeezed it through a muslin cloth, a lot more can come out. However, if you use a good quality cream cheese, you don’t HAVE to remove it. It’s just something that could be good to do if you usually struggle with cream cheese frosting! Butter When it comes to the butter for cream cheese frosting, just like ANY OTHER FROSTING, you want to use actual real butter. The butter tubs you get too spread on your toast on the morning, is not real butter. The kind you want is wrapped in foil, and is absolutely solid when you get it out of the fridge.
You want to use real butter, as once that is cold again, it’s much much firmer. It will help the cream cheese frosting so so much. The only thing though is you have to make sure it’s at room temperature to make the frosting, otherwise it could go lumpy. Lyle at the moment because it’s my personal favourite, but any will do.