Way off topic but how do you professionals and semi professionals make their butter cream frosting? I’ve had a lot of misses and one hit. So I was wondering how bakers handle this.
A lot of receipies ask for Philadelpia cream cheese (PCC) because of higher fat content. In the US, PCC comes in brick and in tub. All youtube chefs and books assume that you will use the brick but unfortunately we just have this one in the tub which has water.
Now I followed the instagram page of a local bakery and man the consistency of the cream cheese is to die for. Any tips?
I’m attaching what consistency I want
by iamstaph