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Cream cheese frosting
I just cannot get my cream cheese icing light and fluffy. It's always runny. I believe I need to use full cream cream cheese, but can only find medium cream (Lurpac) which is rather pricey and the end result, although slightly better, is far from great. Could I try using full cream smooth cottage cheese instead, or will this taste odd?
1 Answer
I only use low fat cream cheese for mine. It is rather temperamental but I find that the temperature is key. Using cold cream cheese and butter means that the overall temperature doesn't drop as much and it should stay light and fluffy. I make it in the food processor to accommodate using the colder (and therefore harder) butter.
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