Cream Cheese Frosting: The Perfect Wedding Cake Topper

A wedding cake is a centrepiece, so it's important to get the frosting right. Cream cheese frosting is a popular choice for wedding cakes, but it can be unstable and runny. The key to a good cream cheese frosting is to get the right consistency, which can be achieved by changing the order in which you mix the ingredients, adding extra butter, or using a different type of cream cheese. The right frosting will be thick enough to pipe and will hold its shape, even in warmer temperatures. It should also be tasty and not overly sweet.

Choosing the right cream cheese

• Full-Fat Content: Opt for full-fat cream cheese as it gives the frosting a better texture and taste. Avoid low-fat or whipped cream cheese, as they can make the frosting runny.
• Block Cream Cheese: Cream cheese sold in blocks tends to have a firmer consistency and lower water content than cream cheese sold in tubs. The extra water in tubbed cream cheese can make your frosting softer and more prone to breaking down.
• Brand: Different brands of cream cheese can vary in taste and texture. Philadelphia brand cream cheese, either in blocks or tubs, is a popular choice for frosting due to its higher fat content.
• Freshness: Use fresh cream cheese with a good amount of time left before its expiration date. This ensures that the cream cheese is at its optimal quality and flavour.
• Room Temperature: Before using, allow your cream cheese to come to room temperature. Cold cream cheese may not mix properly with other ingredients, resulting in lumps in your frosting.
• Amount: Plan the amount of cream cheese needed based on your frosting recipe. As a guide, a standard block of cream cheese is usually around 250 grams, but the weight can vary slightly depending on the brand and region.

By selecting the right cream cheese and combining it with other ingredients, you can create a delicious and stable cream cheese frosting that will complement your wedding cake beautifully.

Getting the right consistency

Achieving the right consistency for your cream cheese frosting is critical, especially if you're making a wedding cake. Here are some tips to ensure you get the perfect consistency:

Ingredients

Use full-fat cream cheese to give your frosting a better texture and taste. Make sure the cream cheese and butter are at room temperature to ensure they mix properly. If they're too cold, you may end up with lumps of cream cheese in your frosting.

Mixing Technique

The order in which you mix your ingredients matters. Start by creaming the butter with the icing sugar first until they are fluffy and creamy. This coats the sugar molecules with fat. Then, add in the cream cheese and continue mixing. By changing the mixing order, you can make a thicker frosting with less sugar.

Adjusting Consistency

If your frosting seems too thick, you can add a bit of milk or cream to thin it out. Conversely, if it's too thin, gradually add more icing sugar until you achieve the desired thickness. Remember to add the sugar slowly, about a cup at a time, to avoid a mess.

Stabilizers

To make your frosting thicker and more stable, you can add stabilizers like meringue powder or milk powder. These ingredients help to absorb moisture and give your frosting a smoother, pipeable texture.

Temperature Control

When making a wedding cake, it's essential to consider the temperature at which the cake will be served. If it's a warm day, your frosting may become too soft. To prevent this, use chilled butter straight from the fridge and make sure all your ingredients are at the right temperature. You can also refrigerate the cake after frosting to allow the frosting to set.

Practice Makes Perfect

Finally, don't be afraid to experiment and adjust your recipe as needed. Making a test batch of frosting beforehand can help you perfect the consistency and make any necessary tweaks. This will ensure that your wedding cake frosting is stable, pipeable, and delicious!

Adding flavour

Lemon is another flavour option. You can add a few drops of lemon extract in place of the vanilla, and even add some lemon zest for extra zing. Peppermint extract can also be used in place of vanilla, but be aware that it is a super-strong flavour, so go easy!

If you're a fan of rum, you can add a tablespoon (or a teaspoon of rum extract) to your frosting. For a strawberry flavour, make a puree with three ounces of fresh berries and add it to the basic frosting recipe.

Remember that extracts, especially almond and peppermint, are strong, so start slow and add more to taste.

Coloring the frosting

Adding colour to your cream cheese frosting can be a fun way to personalise your wedding cake. You can use either gel (water-based) or oil-based food colouring to tint your frosting.

If you want to colour a large amount of frosting, it's best to divide the frosting into separate bowls and add your chosen food colouring a little at a time, mixing as you go, until you achieve the desired shade. This way, you can ensure that you don't waste any frosting if you add too much colouring.

Remember that cream cheese frosting tends to be a pale ivory colour, so you may need to add more colouring than you would with a white frosting. You can also add decorations such as fresh flowers or fruit to your cake for a pop of colour.

When colouring your cream cheese frosting, it's important to work quickly as the frosting can become soft and difficult to work with if left out at room temperature for too long. If your frosting becomes too soft, place it in the fridge for a few minutes to firm up before continuing.

Additionally, if you're making a large batch of frosting, it's a good idea to tint the frosting in smaller batches to ensure an even colour throughout.

Storing and using the frosting

Storing the Frosting

• Refrigeration: It is essential to store cream cheese frosting in the refrigerator, as cream cheese can spoil or melt if left at room temperature. Place the frosting in an airtight container and store it for up to one week.
• Freezing: If you have made a large batch, you can freeze the frosting for up to a month. When you need to use it, thaw it, and then beat it again to restore its fluffy texture.
• Consistency: If your frosting becomes too stiff after refrigeration or freezing, you can add a dash of milk to thin it out and achieve the desired consistency.

Using the Frosting

• Temperature: When using the frosting, ensure that it is at room temperature. Take it out of the refrigerator about 20 minutes before you intend to use it.
• Piping: This cream cheese frosting is sturdy enough for piping. You can pipe intricate designs, rosettes, or even fill and frost cupcakes.
• Crumb Coating: For a neat finish, apply a crumb coat by filling the layers and then refrigerating the cake for about 15 minutes before the final frosting. This will help trap crumbs and create a smooth surface.
• Colouring: If you wish to add colour to your frosting, use gel or oil-based food colouring. Avoid liquid food colouring, as it can affect the consistency.
• Flavouring: While the basic recipe offers a tangy flavour, you can experiment with different extracts to enhance the taste. For instance, add a few drops of almond, coconut, lemon, peppermint, or rum extract.

By following these guidelines, you can ensure that your cream cheese frosting is stored and used effectively, resulting in a beautiful and tasty wedding cake.

Frequently asked questions