https://www.copymethat.com/r/uJUx00FUy/cream-cheese-buttercream-for-cakes-thick/
115688518
cKDwXxb
uJUx00FUy
2024-05-21 13:57:12
Cream Cheese Buttercream for Cakes (Thick + Stable)
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Ingredients
- subheading: For 1 cup:
- ½ cup (113g) unsalted butter, cold from the fridge
- ¾ tablespoons (4g) dried milk powder
- ⅓ tablespoons (5g) water
- 4 tablespoons (57g) cream cheese, full fat*
- ¼ cups (50g) white granulated sugar
- ½ tablespoons (3g) dried egg white powder or Wilton's meringue powder
- ¼ teaspoon (2g) lemon juice (optional but recommended)**
- Pinch of fine salt (optional, taste before adding)
- subheading: For 3 cups:
- 1 ½ cup (339g) unsalted butter, cold from the fridge
- 2 ⅓ tablespoons (12g) dried milk powder
- 1 tablespoon (14g) water
- 12 tablespoons (170g) cream cheese, full fat*
- ¾ cups (150g) white granulated sugar
- 1 ½ tablespoons (9g) dried egg white powder or Wilton's meringue powder
- ½ teaspoon (1g) lemon juice (optional but recommended)**
- Pinch of fine salt (optional, taste before adding)
- subheading: For 4 ½ cups:
- 2 ¼ cup (509g) unsalted butter, cold from the fridge
- 3 ½ tablespoons (18g) dried milk powder
- 1 ½ tablespoons (21g) water
- 1 cup plus 2 tablespoons (255g) cream cheese, full fat*
- 1 cup plus 2 tablespoons (225g) white granulated sugar
- 2 ¼ tablespoons (14g) dried egg white powder or Wilton's meringue powder
- ¾ teaspoon (2g) lemon juice (optional but recommended)**
- Pinch of fine salt (optional, taste before adding)
Steps
Directions at sugarologie.com
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