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window.ATGalleries[53440] = {“id”:53440,”type”:”Slideshow”,”images”:[{“image_id”:”f0492768f46be04d38e3a51dc17f2c5f30d1917e”,”caption”:”\u003cb\u003eBeat the butter: \u003c/b\u003ePlace the butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and smooth, about 1 minute.”,”image”:{“id”:”f0492768f46be04d38e3a51dc17f2c5f30d1917e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T16:03:49.526-05:00″,”updated_at”:”2017-01-27T16:03:49.526-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo “,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34224.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9e160b59902154a6d1c8fd502bf52054df2282b7″,”caption”:”\u003cb\u003eAdd the cream cheese\u003c/b\u003e: Add the cream cheese and beat on medium speed until homogenous and light, about 3 minutes.”,”image”:{“id”:”9e160b59902154a6d1c8fd502bf52054df2282b7″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T16:03:49.589-05:00″,”updated_at”:”2017-01-27T16:03:49.589-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo “,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34242.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”eb2d01a77e80b88ca5abb2b159f662e2b0560a7c”,”caption”:”\u003cb\u003eGradually add the sugar:\u003c/b\u003e Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add 1 cup of the sugar, return to medium speed, and beat until incorporated. Repeat scraping and beating in the remaining powdered sugar 3 to 4 more times.”,”image”:{“id”:”eb2d01a77e80b88ca5abb2b159f662e2b0560a7c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T16:03:49.568-05:00″,”updated_at”:”2017-01-27T16:03:49.568-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo “,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34231.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8ca79481e115f9ec4da4c6e2f25ddf48aaa5a471″,”caption”:”\u003cb\u003eAdd the vanilla and salt:\u003c/b\u003e Add the vanilla and salt.”,”image”:{“id”:”8ca79481e115f9ec4da4c6e2f25ddf48aaa5a471″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T16:03:49.637-05:00″,”updated_at”:”2017-01-27T16:03:49.637-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo “,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_RedVelvetCake_34241.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6f73290bf5c7389868194ea86f34fc58ffad502f”,”caption”:”\u003cb\u003eBeat again: \u003c/b\u003eBeat the frosting again on medium speed until smooth and slightly increased in volume, 3 to 5 minutes.”,”image”:{“id”:”6f73290bf5c7389868194ea86f34fc58ffad502f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-27T15:55:12.043-05:00″,”updated_at”:”2017-01-27T15:55:12.043-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”TheKitchn_01_26_34612.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Tufts of tangy, sweet cream cheese frosting are essential for covering classic desserts like carrot cake, red velvet cake, and hummingbird cake, and it’s sometimes the upgrade you need to make a boxed mix of cupcakes feel luxurious. This homestyle frosting, made with just cream cheese, butter, and powdered sugar, gets whipped until smooth and fluffy. After years of testing different cream cheese-to-butter ratios, I’ve found a ratio and mixing method that makes the perfect frosting every time.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/03/how-to-make-perfect-cream-cheese-frosting-cooking-lessons-from-the-kitchn/
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