Creamy Cheese Frosting is a tasty, rich, and creamy topping used for cakes, cookies, muffins, and cupcakes. This glaze is easier to use when it has a thick consistency, and there are a number of methods for thickening it. Adding powdered sugar is a quick and easy way to change the texture of the icing. You can also experiment with other thickening substances, such as cornstarch, meringue powder, and maranta starch. Once the glaze has become thick and creamy, spread it on the desserts and enjoy your meal!
Steps
Method 1 of 2: Thicken the Icing with Powdered Sugar
Step 1. Add 2 tablespoons of powdered sugar to the glaze
Measure the icing sugar and pour it into the icing bowl. The spoon does not need to be shaved. Just add 2 tablespoons of powdered sugar more or less full.
- Instead of icing sugar you can also use the impalpable one.
- This method will make the icing sweeter, as more sugar will be added to the mixture.
Step 2. Incorporate the icing sugar into the icing
Use a spoon to mix the sugar and icing. Stop mixing as soon as the ingredients have blended, as overdoing it can cause the glaze to become liquid and less sticky.
If you mix the ingredients more than necessary, put the icing in the fridge for an hour to let it thicken
Step 3. Add 2 more tablespoons of powdered sugar if needed
If the icing is still not thick enough, add 2 more tablespoons of powdered sugar. Keep adding small amounts of sugar at a time until you get the desired consistency.
It is best to add small amounts at a time to prevent the icing from thickening too much
Step 4. Keep the icing in the fridge for up to 5 days
Place it in an airtight container to prevent it from absorbing other odors from the refrigerator. If you don't have such a container, use an airtight bag instead. Write the date on the container to help you remember the shelf life.
If you want to use the icing later, put the airtight container in the freezer for up to 3 months
Method 2 of 2: Thicken Sugar Free Icing
Step 1. Add 1 tablespoon of cornstarch if you don't want to sweeten the glaze
Cream cheese frosting has the advantage of not being as sweet as other types of frosting. Corn starch is a good product for thickening it without sweetening it. Mix 1 tablespoon of cornstarch with the glaze. If it continues to be excessively liquid, add a little more. Continue to incorporate the starch until you get a satisfying consistency.
- Add up to 65g of starch for every 230g of cheese. Using more can affect the taste of the glaze.
- Corn starch is also called cornstarch.
Step 2. Put the icing in the fridge for an hour to let it thicken without adding any other ingredients
The consistency of the glaze will vary depending on the temperature. Place it in an airtight container to prevent it from absorbing other odors, then put it in the fridge. The cold air will solidify the fats contained in the cream cheese and butter, thickening the glaze.
- If the icing is still too soft after an hour, leave it in the fridge for another 30 minutes.
- If it solidifies too much, just leave it at room temperature to soften it.
Step 3. Add a small amount of meringue powder to quickly thicken the glaze
Calculate 1 tablespoon of meringue powder for every 230g of spreadable cheese. Mix the ingredients until the powder is evenly distributed. If the icing still isn't thick enough, add another teaspoon of powder.
- Buy meringue powder from a store that specializes in pastry products.
- This option helps keep the shape of the icing intact, so it is very effective for anyone who plans to apply it to a cake using a pastry bag.
Step 4. Add 1 tablespoon of softened butter to the icing to make it creamier
The fat in the butter will help thicken it, while also allowing it to acquire a rich, creamy flavor. Stir the ingredients with a spoon until the butter is completely dispersed in the mixture.
- Continue adding the softened butter to the glaze until you get a satisfying flavor and texture.
- If the butter is hard, just let it soften at room temperature for an hour.
Step 5. Add 2 teaspoons of maranta starch if you prefer to use a tasteless thickener
Maranta starch is similar to corn starch, but has an almost imperceptible flavor. This feature therefore makes it perfect for thickening the glaze. Measure and pour into the glaze, then stir with a spoon until you get a well-blended mixture.
