Cream Cheese Flowers | Cream Cheese Frosting | How To Make Cream Cheese Flowers | Bake and Toss

Here is the recipe to make delicious cream cheese frosting that is thick, fluffy, and stable enough for piping flowers and frosting cakes! Learn all the best tips and tricks how to make cream cheese stable to pipe beautiful flowers on cupcakes and cakes. The frosting taste like actual cream cheese as the quantity of butter used is very less. Those of you who like cream cheese, this will be your favorite frosting. So let's get started.

Do give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. :) I love to hear from you all!

Ingredients:
300g cold full fat block cream cheese (Divide into two portions : 100g for preparing scald cream + 200g for whipping)
50ml water (room temperature)
30g corn starch
100g icing sugar or powdered sugar
100g unsalted butter (at room temperature)

Tips and Notes :

1. Most important thing to remember is that cream cheese should be cold and butter should be at room temperature. If the butter is too cold, the frosting can be lumpy, and if the cream cheese is too soft, the frosting can be runny.

2. Cream cheese is sold in 3 different forms: a brick, a spread, and a whipped spread. The spreads come in tubs and they are softer. The bricks are more firm. Bricks are best! They have the lowest water content, so you’re less likely to end up with a soupy or runny frosting.

3.It’s really easy to over-whip cream cheese frosting. The minute you see it starting to look fluffy and stiff, turn that mixer off! If it goes too long it can become a runny mess.

4. When this cream cheese frosting is fluffy and stiff, it works really well for piping. But if you notice it’s getting too soft from the warmth of your hand, just chill it down in the fridge for an hour or until it’s easier to work with.

5. This frosting can be left out at room temperature for half an hour. Any longer than that, and it’s best to refrigerate it as it's cream cheese unlike any other frosting, will spoil and become unstable if left outside too long. I wouldn't recommend freezing cream cheese frosting, as the freeze/thaw process can sometimes cause it to become grainy.

6. While preparing the scald cream (mixture of corn starch + water + 100g cream cheese). Keep the flame on low and stir continuously. This is very important. If you stop stirring the mixture, it will stick to pan, harden and turn brown. Use a silicon spatula as we need to scrape the bottom and sides of the pan while the mixture boils. Silicone spatula will prevent scratches on the pan.

7. Once you pipe the flowers and place them on the cake. Refrigerate it for at least 2 hours. This will firm the cream and hold the flowers up. You can then leave the cake at room temperature before serving for not more than half an hour.

8. Since it's cream cheese, it best to use and have within 2 to 3 days (if refrigerated properly). Cheese spoils easily, hence prepare the frosting only as per the requirement. Do not store or consume the leftover frosting after 3 days! The quantity of frosting I have made here will be enough to frost a 6 inch cake.

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