mixer). In turn, the sugar protects against over-whipping, allowing me to chuck in cold cream cheese a few tablespoons at a time—no waiting around for it to soften. The cream cuts through the density of the cream cheese, aerating it so it's firm and light.
Along the way, this frosting tends to appear slightly curdled, but it's not! The"curds" are simply tiny bits of cream cheese that have yet to be homogenized, and they'll disappear soon enough, so keep whipping until the frosting forms a thick and creamy mass. The occasional fleck of cream cheese may slip through, but these bits will disappear on their own in time.
Because it's whipped, this frosting doesn't feel heavy or dense even when served straight from the fridge; its cool, creamy consistency will melt in your mouth just like a spoonful of. My approach uses roughly 70% less sugar than a recipe based on powdered sugar, meaning that this frosting behaves more like cream cheese, giving it a wonderful stability.
As a test, I piped the frosting on a few cupcakes and left them sitting out on the corner of my kitchen range, where they were exposed to the heat of my oven and stovetop running full blast all day. (Those recipes for
Is it okay to substitute toasted sugar?
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