frosting problem!

[ALTAF]

Hello,

I'm using a cream cheese frosting for my cupcake recipe. It simply containes: creamcheese+butter+sugar. My family like's it but they noticed a slight acidity in the frosting.

How can i cut down or remove the acidity from the frosting?

[HQAntithesis]

I don't know if you could cut down the acidity without adversely affecting the flavour. Perhaps try masking it with something else: lemon zest, grated chocolate, marzipan garnishes? Or you could try weakening the acidity by increasing the butter and sugar relative to the cream cheese (assuming that's where the cream cheese comes from). If you're going to up the butter and sugar you might have to change the method for the frosting:

If you have a lowish amount of butter you can melt it and add it to the beaten cream cheese then add the icing sugar. If you increase the butter it may be best to beat the softened butter with some of the icing sugar till light, add the cream cheese and then the remaning icing sugar.

The place I work normally adds a bit of citric acid to up the acidity of the frosting though so it could just be the brand of cream cheese?

[shaloop]

My standard cream cheese frosting recipe is 8 oz (1 block) cream cheese, 4 oz (1 stick) butter, 1 tsp vanilla and 4 c powdered sugar. For creamier frosting I also add 1 or 2 tbsp heavy cream and whip it all together for a while in the mixer. I think the slight tang of the cream cheese is part of the appeal. But, I would think you could simply replace some of the cream cheese with more butter. I do not melt the butter or cream cheese, just slightly softened. Maybe try 4 oz cream cheese and 8 oz butter and same 4 cups sugar and tsp vanilla.

[nightscotsman]

You could also try replacing some of the cream cheese with mascarpone. The mouthfeel and richness should be similar, but less of the cream cheese "tang". Also, a bit of vanilla will help round out the flavor.

[SweetSide]

I usually add some lemon or orange oil / zest to the frosting. I think the acidity you are tasting is the cream cheese itself. Adding the oil / zest makes it more fruity.

I agree it could also be the brand of cream cheese -- some are just NOT good...

[scott123]

Adding more sugar will help to temper the acidity.

And I also agree about the cream cheese brand. I bought some supermarket brand cream cheese a couple of days ago and it was horrible.

[ALTAF]

i'm using philadelphia ceam cheese and vanilllin. i'll think of increasing the amount of sugar if that wil help!