Question about carrot cupcake icing?!
Question about carrot cupcake icing?
I'm making carrot cupcakes and I'm making it with a recipe, but it says to use Mascarpone cheese for the icing, but I bought Neufchatel cheese (thinking that was the right one). Will the icing still taste good with the Nefucahtel cheese or will it taste too salty or anything like that? Thanks!
Answers:
it'll be de-lish
that's the type I use for my icing on my carrot cake
=)
I use in icing all the time and it's fine. Tastes like cream cheese
Neufchatel should be fine.
INGREDIENTS
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
this is a recipe that uses your cheese. try this one.
Neufchatel is like lowfat cream cheese in the U.S., not the real Neufchatel cheese at all.
I would use this recipe but where it calls for cream cheese, substitute the Neufchatel.
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.