Glaseado de Queso Crema
¡Mi absoluto favorito! Un glaseado rico y lujoso que se deshace en la boca, elaborado con solo unos pocos ingredientes básicos. Tiene un toque delicioso y el dulzor perfecto. La receta rinde de sobra para 12 magdalenas; consulta las notas para ver las cantidades necesarias para tartas.
Ingredientes
- 8 oz. cream cheese, (partially softened but still firm (rested at room temperature about 30 minutes))
- 1/2 cup (113g) unsalted butter, (softened nearly to room temperature)
- 2 1/2 to 3 1/2 cups (300g to 420g) powdered sugar* ((depending on how sweet you like it))
- 1 tsp vanilla extract
Preparación
- 1
The amounts listed above makes enough for 12 cupcakes. See notes for cake amounts.
- 2
In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
- 3
Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
- 4
Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
- 5
Frost cupcakes or cake and keep refrigerated.
Cocínala con la receta original
Esta receta es de cookingclassy.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en cookingclassy.com