Ube Cake Roll Recipe with Cream Cheese Frosting No fail Recipe (2024)

FAQs

Should I refrigerate cream cheese frosting before piping? ›

Cream cheese frosting will hold its decorative piped shape if you refrigerate it prior to piping. Fit your piping bag with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. However, don't expect it to be as sturdy as buttercream.

At room temperature, cream cheese frosting only lasts two hours, which is why it needs to be refrigerated if you don't want to waste leftovers. Cream cheese frosting will usually last in the refrigerator for up to a week, which gives you plenty of time to use it on various baked goods.

Step 3: Roll Cake with Towel Inside and Cool

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

The cake was under-baked: The cake will be very moist and difficult to handle. With the whipped cream it may have too much moisture and will fall apart easily. The cake was over-baked: If over-baked the cake will be a lot drier and more prone to cracks. A crack in your roll can cause the swiss roll to fall apart.

If it's still too thin, take out some of the runny mixture and beat in some more cream cheese. Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes.

While the addition of butter and powdered sugar does help to stabilize it, cream cheese frosting should only be left out at room temperature for two hours before it needs to be put in the fridge.

So does it need refrigeration? Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting.

Refrigeration is especially important if the rolls are iced with cream cheese icing. Before refrigerating, seal the rolls tightly with plastic wrap and then in an airtight container. The rolls can be stored in the fridge for up to 4 days before reheating and enjoying.

With this in mind, I recommend storing homemade cinnamon rolls with cream cheese frosting in an airtight container at room temperature for up to two days. If you plan to store them for longer than that, place them in the fridge from the start and store them for up to a week.

Do it while the cake is still hot so it will hold its rolled shape. Let the rolled cake cool for about 1-2 hours or until completely cool to the touch. Carefully unroll your cooled sponge.

What material is used to make a cake tight into a roll? ›

What material is used to make a cake tight into a roll? Answer. Jelly roll pan and using a wax paper or parchment paper.

A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling.

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Buttercream frosting can be made up to two weeks ahead and stored in the refrigerator. Just make sure you bring it to room temperature before frosting your cake.

Little less for a stiffer frosting to pipe on cupcakes and little more for a more spreadable and flowy consistency. If you find your frosting is runny then put the frosting in the fridge to stiffen rather than adding more sugar which would only make it more sweet.

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.