Recipes

Frosting – Pink Cream Cheese

Allergens:

milk

HACCP rules:

CCP 3: Cold Holding, Espresso Bar Ops, Food Preparation & Service Handling

Prep Time:

600

Yield

Shelf Life

8 ozcream cheesesoftened
8 ozunsalted buttersoftened
1 tspkosher saltFrosting – Pink Cream Cheese
1 tsppure vanilla extractFrosting – Pink Cream Cheese
500 gpowdered sugarFrosting – Pink Cream Cheese
6 dropsred food coloringNOTE*

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
Place cream cheese, butter, vanilla extract and salt into the bowl of a stand mixer fitted with a paddle attachment. See **Note.
3
Mix on medium speed until fully incorporated, soft and fluffy, scraping down the sides of the bowl several times throughout.
4
Turn off the mixer and add in the powdered sugar.
5
With the mixer on low, gradually incorporate the sugar pulsing as needed. Scrape down the sides and bottom of the bowl.
6
Continue to mix until thoroughly combined and smooth. Scrape down the sides and bottom of the bowl.
7
Stop the mixer and carefully add the red food coloring. (If using a squirt bottle, carefully tip the container (without squeezing) to allow single droplets to come out. There are roughly 60 drops in a single teaspoon!) Mix until combined, scrape down the paddle and sides of the bowl and combine until smooth. Validate that the color is a pale light pink similar to what is shown in the attached photo.
8
Transfer to clean food storage containers. Cover, label, date and store refrigerated*.

*Literal drops of food coloring. There are roughly 60 drops in a single teaspoon. Finished photograph attached for a color reference. Should be a pale pink. Consider purchasing a needle-less syringe or eye dropper, or using a dedicated squirt bottle. **Crucial-Whipping together the cream cheese and butter until light and fluffy, scraping and whipping some more before adding the powdered sugar ensures the frosting comes out smooth with no lumps.

Description

Serving Size

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