Wednesday, January 25, 2012

Cream Cheese Icing

Any cream cheese icing lovers out there?
I love cream cheese icing but I am
not fond of most recipes that
call for 2 cups of 10x sugar
and a 1/2 cup of butter.

This is a recipe I make often from
memory and thought I would share
it with you. It does have a whole cup
of whipping cream but to me it's
a 'good fat' meaning it's not processed
to be kept fresh in a plastic tub for weeks.

Here is some Cool Whip education for you from Wikipedia:

Cool Whip Original is made of water, hydrogenated vegetable oil 
 skim milklight cream, and less than 2% sodium caseinate (a milk derivative),
and beta carotene (as a coloring).[5] In some markets, such as Canada and the 
United States, Cool Whip is available in an aerosol can using nitrous oxide 
as a propellant. Cool Whip was formerly marketed as non-dairy, but in 
 Jewish dietary traditions, Cool Whip was classified as dairy rather than parve 
(non-meat and non-dairy) because of the sodium caseinate (which is derived from milk).
Cool Whip now contains milk and cream.

 
Hydrogenated Vegetable (or any) oil – In a nutshell, are transfats
They lower HDL (good) cholesterol and an increase LDL (bad) cholesterol. 
They are added to foods in order to make them solid at room temperature and to
extend their shelf life. The problem is they turn to sludge in your body for the same 
reason, and transfats clog arteries and lead to high-blood pressure, 
circulation problems, and heart attacks!

High fructose Corn Syrup – It extends the shelf life of processed foods and 
is cheaper than sugar (that’s why it’s found everywhere). It’s basically made by 
turning the natural glucose found in corn starch into fructose. Fructose contains no
enzymes, vitamins or minerals and robs the body of micronutrients in order 
to be assimilated into the body. Glucose, a natural occurring sugar found in nature, 
is easily digested by every cell in the body. But High fructose corn syrup is ONLY 
digestible by the liver, and too much of it causes it to be expelled back out into the body. 
Causing everything from gastrointestinal problems, to diahrrea. It also messes with 
the liver’s ability to produce insulin properly! (Diabetes anyone?)

Sorbitan monostearate -  is basically a wax. Waxes are used as an emulsifying agents. 
Sorbitan monostearate is also used in hemorrhoid creams, and creams to treat dry skin.

Polysorbate 60 – another type of emulsifying agent and member of the Sorbitan monostearate family that makes essential oils water soluble. Also found in lotions and creams.

Xantham Gum – a thickening agent and stabilizer derived from naturally occuring bacteria that functions similarly to gelatin in recipes, but it is completely vegan


Now back to the recipe...





Cream Cheese Frosting

1 cup heavy whipping cream, whipped
8 oz. cream cheese, softened
1/2 cup 10x sugar
1/3 cup vanilla yogurt
1 tsp. vanilla

Whip cream into soft peaks. In another bowl beat cream cheese,
and 10x sugar. Beat until smooth. Add yogurt and vanilla.
Add to whipped cream and beat until combined.
This generously ices a 2 layer cake.
Refrigerate after icing.


Here are some rustic Valentine's Day or party ideas.
These flowers were for my sister, Faith's, birthday party.


Another fire wood creation of mine.
If you get tired of it you can just throw it in the stove.


The basket was my gift to her. I love chicken wire baskets.


I collect old glass bottles from thrift stores for vases.


Blessings,
Hope

5 comments:

  1. Thanks for the recipe. Is the 10X sugar, confection sugar?

    ReplyDelete
  2. Lovely! Thank you for this. We no longer eat sugar, so it's great to find a good icing recipe that uses so little 10x. Thanks again!

    ReplyDelete
  3. Cream cheese icing is not my favorite in the least. It's too sweet and leaves my brain rather fuzzy. This recipe looks so good- I've never seen cch frosting with whipping cream and yogurt. Thank you, Hope! I'm definitely going to bookmark this post and try it.

    ReplyDelete
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