Cool whip cream cheese frosting recipe12/5/2023 ![]() But this is not a recipe I would leave out for hours and hours at a party. So, I try to serve the frosted baked good almost at room temperature. I actually like to take my cakes out about 1/2 hour or up to an hour before serving so that they can lose the chill of the refrigerator and the cake isn't too dense from being cold. I wouldn’t leave them out for long at a hot picnic or in very warm weather. I don’t like to leave anything perishable out more than two hours anyway. refrigerated until I have to take them anywhere, but they’ve been out up to two hours (in air conditioning or cool weather) and held up well, though I think they’re probably best up to one hour. When I use this recipe, I always keep my frosted cake/cupcakes etc. Here's the response I've given.It depends on how hot it is. *Update 8/31/15.Many readers have asked about leaving this frosting out at room temperature. You want to thaw the cake without melting the frosting. I either thaw in the refrigerator overnight, or allow to thaw at room temperature for about 30 minutes, or very carefully use the microwave on a 50% power setting. *If I have leftover cake that has this frosting on it, I slice individual pieces, wrap in wax paper and place the wrapped pieces in a freezer Ziploc bag. It still pipes beautifully one day after storing, however, I've only used that option for leftovers. If I have leftovers, I usually leave them in the piping bag and place the piping bag in a Ziploc and store in the refrigerator up to 3 days. *You want to work quickly and keep everything cold for best results when piping or frosting. *Update 9-17-19: If you use a stand mixer for the one bowl method, use the paddle attachment for the cream cheese portion, then switch to the whisk attachment before adding the cream. (Now I use the "one bowl" method, so only one mixer is needed!:) *I have a stand mixer and a hand mixer, so to save time, I usually let my stand mixer whip the cream while I mix the cream cheese mixture with my hand mixer. For those of us who love a not too sweet frosting, this is another win! Update 11-12-21: I've been using only 1/2 cup sugar for the past couple of years and my family loves it just the same. *I've always used the full cup of sugar, but yesterday I tried reducing it to 3/4 cup and I liked it better with less. Store leftovers and whatever you've frosted or filled in the refrigerator. Use immediately for frosting, piping or filling.You'll see your beaters leaving clear trails in the mixture at this stage. Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form.Add sugar, salt and vanilla and whip until fully combined. In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. ![]() Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.Just make sure it's fully combined and still fluffy. ![]() Don't worry about checking for sugar grittiness. It should only take a minute or two to whip up the cream cheese and sugar mixture.
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