My friend and I have tonight been attempting to bake a carrot cake with cream cheese frosting. It was the first time that either of us had made cream cheese icing and the first time I had made carrot cake.
I love baking, its fun. It also really de-stresses me. It is what I do to relax if I have had a particularly hard week. Beating the eggs, creaming the butter and sugar together, getting those arm muscles going as you mix in the flour-it really calms me down, and by the time the cake is in the oven I feel like I can sit back and chill out. The boyfriend doesn't exactly mind my baking either...It means I take my anger out on the ingredients not him, and bonus! He gets to eat the results too.
This being the first attempt at tricky cream cheese frosting it didn't go exactly to plan first time-especially as I don't own electric whisks so usually do everything by hand. There was just no way it was all going to combine in that tiny bowl so, drastic times calling for drastic measures, out came the liquidiser and in went the now mashed up ingredients. A few whizzes in the liquidiser and we had some very runny cream cheese on our hands.
This needed to be corrected, preferably without having to start over. I consulted the many baking forums on the internet and now feel like I know everything there is to know about cream cheese. For instance, did you know that English cream cheese has more water than the US or Aussie varieties, so you need to firm it up in the fridge. Also, American icing sugar has cornflour in it so their frosting ends up thicker too.
So now you also know almost everything there is to know about cream cheese frosting too. I'll let you know how the cake tastes once I've scoffed it all in a sec!
xx
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