Hola amigos de Hive Food! que tal están? como les dije anteriormente ésta semana voy a traerles recetas dulces! el fin de semana tuvimos doble feria con mi mamá, asi que estuvimos a full preparando tartas. Pero ademas, tuvimos un pedido para una mesa dulce de cumpleaños, estuvimos cocinando como locas jajajaj salió todo perfecto, y aproveché para tomar fotos de algunas recetas que no habia compartido antes. Una de esas recetas es la de frosting, una crema de queso y buttercream para decorar tortas y cupcakes.
Hello friends of Hive Food! how are you? As I told you before, this week I am going to bring you sweet recipes! On the weekend we had a double fair with my mom, so we were full preparing cakes. But also, we had an order for a sweet birthday table, we were cooking like crazy hahaha everything went perfect, and I took the opportunity to take photos of some recipes that I had not shared before. One of those recipes is frosting, a cream of cheese and buttercream to decorate cakes and cupcakes.
Comencemos con la receta, que al igual que la gran mayoria que recetas que les comparto es super facil! lo primero que vamos a realizar es el cremado de la manteca con el azucar impalpable yo utilicé cantidades iguales de cada ingrediente, unos 80gr cada uno. Vamos a batirlo muy bien por algunos minutos a maxima velocidad hasta formar una crema homogenea.
Let's start with the recipe, which like the vast majority of recipes that I share is super easy! The first thing we are going to do is cream the butter with the powdered sugar. I used equal amounts of each ingredient, about 80g each. We are going to beat it very well for a few minutes at maximum speed until we form a homogeneous cream.
El siguiente paso es incorporar el queso crema, como pueden ver en el paquete dice que es queso crema clasico, aunque pueden usar el queso filadelfia o similares. La cantidad que vamos a usar es el doble de los ingredientes anteriores. Como yo habia usado 80gr de cada uno ahora utilizare 160gr de queso crema bien frio. Ademas, le sumé un poquito de esencia de vainilla. Batimos a maxima por aproximadamente 10 minutos. Es probable que se corté o se separe un poco la consistencia, pero con el batido constante se va a volver a homogenizar.
The next step is to incorporate the cream cheese, as you can see on the package it says that it is classic cream cheese, although you can use Philadelphia cheese or similar. The amount that we are going to use is double the previous ingredients. As I had used 80g of each, now I will use 160g of very cold cream cheese. Also, I added a little vanilla essence. Beat at maximum for approximately 10 minutes. It is likely that the consistency will be cut or separated a little, but with constant mixing it will be homogenized again.
Cuando terminemos de batir ya estará listo para utilizar, pero puedes refrigerarlo tranquilamente y volver a batirlo cuando lo necesites. Yo lo pasé directamente a una manga pastelera y comencé a decorar.
When we finish beating it will be ready to use, but you can refrigerate it calmly and beat it again when you need it. I passed it directly to a pastry bag and began to decorate.
Yo personalmente no era muy fan del frosting, no me gustaba su consistencia y menos su sabor. Pero debo decir que ésta receta es completamente de mi agrado porque no es totalmente dulce, y si bien tiene muchisimo queso crema el queso no es totalmente el protagonista del sabor porque la esencia de vainilla apaga un poco su sabor. Ademas, la receta de cupcake que utilizo no es totalmente dulce asi que junto con el frosting se complementan excelentemente bien. (Otro dia les comparto la receta de los cupcakes!) Algo que deben tener en cuenta es que el frosting tiene que mantenerse refrigerado para que se endurezca, porque al contener tanta manteca enseguida se comienza a ablandar. Una vez que endurece se mantiene bastante tiempo duro como para colocarlo en una mesa dulce y que mantenga su estructura hasta el final de las fotos.
I personally was not a big fan of frosting, I did not like its consistency and even less its taste. But I must say that this recipe is completely to my liking because it is not totally sweet, and although it has a lot of cream cheese, the cheese is not totally the protagonist of the flavor because the essence of vanilla dulls its flavor a bit. Also, the cupcake recipe I use is not totally sweet so together with the frosting they complement each other excellently. (Another day I'll share the recipe for the cupcakes!) Something you should keep in mind is that the frosting has to be kept refrigerated so that it hardens, because as it contains so much butter it immediately begins to soften. Once it hardens, it stays hard enough to place it on a sweet table and keep its structure until the end of the photos.
En éste caso dejamos el frosting blanco, porque la decoración seria externa, pero tranquilamente se puede teñir ésta crema como colorante comestible. Simplemente se la incorporas en el batido! en fin, eso es todo lo que tengo para compartirles sobre éste frosting, es una receta super sencilla, está listo en menos de 20 minutos. Es un buen caballito de batalla en la pasteleria, te saca del apuro si no tienes idea de como decorar cupcakes o pasteles jaja cualquier duda no dudes en dejarmelo en los comentarios! muchas gracias por leerme, agradezco mucho los comentarios que me dejan ♥
In this case we leave the white frosting, because the decoration would be external, but this cream can easily be dyed as an edible dye. You just add it to the smoothie! Anyway, that's all I have to share about this frosting, it's a super simple recipe, it's ready in less than 20 minutes. It's a good workhorse in the bakery, it gets you out of trouble if you have no idea how to decorate cupcakes or cakes haha any questions don't hesitate to leave me in the comments! Thank you very much for reading me, I really appreciate the comments you leave me ♥