Cream Cheese Frosting is tricky for me because it develops-as-you-go kind of thing for me. There are times when my cream cheese is not stable enough that adding more sugar seems like the best option to stabilize it. The problem is it becomes sickly sweet. There are times when it just happens perfect.
One of my reliable cream cheese recipe is the one that I use in my carrot cupcake and cakes.
The number of sugar you want to add depends on how sweet do you want your icing to be? So you have to consider the base cake, is it sweet enough, then lessen the amount of sugar in the icing. Is it a cake that needs to be complimented further by a sweet frosting, then, be my guest, follow the recipe or add more if you wish.
Again, it is finding the right consistency and taste that YOU prefer. At the end of the day, you're the one eating (for some, licking) it.
1 ounce white chocolate
4-ounce cream cheese, softened
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups confectioner's sugar
1 tablespoon heavy cream
In a double boiler, melt white chocolate over low heat. Stir until smooth, and
allow to cool to room temperature.
In the first bowl, beat together cream cheese and butter until smooth. Mix in white
chocolate, vanilla, and orange extract. Gradually beat in the confectioners'
sugar until the mixture is fluffy. Mix in heavy cream.
Spread it on your cake!
-AcousticChef - cookin' one tune at a time!