[Cupcake-Filter]: Why is my cream cheese frosting an irreparable mess? How can I make some that is temperature stable?
Great culinary minds of the hive, I beseech you! I recently finished a test-batch of Mummy cream-cheese frosted red velvet cupcakes that I plan on making again for my younger sister’s halloween party in two weeks. They are darling
and festive, and she is over the moon with the presentation. However, frosting them and having them retain their shape is a NIGHTMARE!
While the recipe I used results in a delicious frosting, it ends up being a hugely goopy mess when it warms to room temperature. Getting the ribbons to keep their shape is difficult; even applying the ribbons in the first place was a challenge, as the frosting kept melting in the bag while in my hands. Making cupcakes should never be this frustrating! (I want them to taste like love, not bitter resentment.)
I’ve tried refrigerating them first to “set” the frosting, but 20 minutes after being set on the counter the frosting begins to melt. This is problematic as these cupcakes will have to sit out in room temperature for approximately 2 hours during the course of the upcoming party.
The recipe I used is as follows:
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick Smart Choice (Vegan Butter Substitute)
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract
What is the secret to finding a temperature-stable cream cheese frosting?
Should I substitute the vegan butter with vegetable shortening? Should I be using more of something, and less of another?
I know that there must be some solution, as evidenced by the numerous cupcake bakeries (Magnolia, Sprinkles, Miette, Yummy Cupcakes, etc.) that leave their cream-cheese frosted cupcakes on display with great success (and no melting!). What is their secret?
I would like the frosting to be as close to this recipe as it can be (no HFCS if at all possible, for instance), but I am definitely open to suggestion. Thank you!