Update: switched from buttercream to cream cheese frosting and won't go back

I used to swear by American buttercream for everything. Then last Saturday I made a batch of red velvet cupcakes for a church bake sale in Akron. The buttercream kept splitting on me in the humidity, and I ended up tossing two whole batches. That was $12 worth of butter and sugar down the drain. On a whim I tried a cream cheese frosting recipe from a blog my sister recommended. It came together in like 5 minutes and stayed smooth even in the muggy air. Has anyone else had better luck with cream cheese over buttercream during summer baking?

2 comments

2 Comments

robinson.quinn22d ago

Cream cheese frosting is the only way to go in summer. Buttercream just can't handle humidity, especially American buttercream with all that powdered sugar. I learned that the hard way after ruining a birthday cake in July. Cream cheese frosting holds its shape better and doesn't get that greasy slick on top when it warms up. The tang from the cream cheese also balances out sweet cakes better than plain buttercream. Just make sure you use block cream cheese, not the spreadable tub kind, or it'll be too soft.

mary61422d ago

Did you also have that moment where you're staring at split buttercream just questioning all your life choices? @robinson.quinn is right about the block cream cheese being key, I learned that one the hard way when my frosting turned into soup on a June afternoon. Honestly my kitchen looked like a cream cheese crime scene and the cupcakes were the only survivors.