Sugar Moon customer Deborah - you can read her beautiful blog here , where she writes about her life in West Wales (and takes fabulous photos!) - recently set me a challenge. She wondered why she (and several of her friends and neighbours) could no longer obtain good results when using Philadelphia cream cheese to make cream cheese frosting and recipes from U.S cookbooks, such as cheesecake. There was no problem with U.K recipes, just American ones. She wondered whether there was a different formula to the British product (and suspects it has changed recently, although she had no answer from Kraft when she contacted them to ask!) This really intrigued me, as I have never had a problem. At Sugar Moon , we don't use cream cheese in general...but I do when baking for friends and family and I almost exclusively bake from U.S cookbooks too. So I decided to experiment!
The proportions I use are:
butter - 50g
icing sugar - 125g &
cream cheese - 1 family size tub which is 280g (and yes, Philadelphia, I have noticed that it used to be 300g for the same price....!)
Scale up as necessary depending on how much frosting you need!
I will test a US cheesecake recipe next and post it on our Facebook page for all those that are interested!
Maldon seasalt , lots of black pepper and a glug of olive oil. My favourite summery way to start the day (preferably eaten outside!)
We baked, packed and sent a LOT of Father's Day brownie boxes today...so their should be many smiling and chocolate-filled Dads on Sunday! If your Dad is still with you, or your children have a lovely one, or you have someone you think of as a Dad - make sure to give him a VERY big hug on Sunday. They are precious things!
Have a great weekend! xx
Cheese and parsley muffins (vegan option) - Lately I have enjoyed baking vegan muffins. Sylvia on the other hand has been begging me to let her bake a favourite cheese and tomato muffin recipe that...
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