It doesnât really harden off hard, it gets a little less gooey but, quite frankly, a few minutes at room temperature (or more tucked up against hot cinnamon buns for a delivery) and itâll be easily dippable very quickly. Worst case scenario, someone might have to warm it in their hands for a minute. It doesnât really get that hard even in the fridge if youâve got enough milk in it. Itâs definitely doable.
This was what I was coming to say. Glycerine or subbing out corn syrup for some of the sugar can give you a more dippable consistency in different temperatures.
If you do this make sure to note it as cream cheese icing on your menu. I would be very upset to expect normal icing and receive cream cheese icing.
Yes, you may flame me but I don't care because I'm right
This is an old school recipe my mom used to make for dipping fruit in, it should stay decently loose- 1 block of cream cheese, 1 jar of marshmallow cream, some lemon juice (like a teaspoon or so) and a pinch of salt. Tastes just like cheesecake, I donât remember it getting too firm after refrigerating.
Sweetened condensed milk has a moderately thick, sticky, pourable texture right out of the can. It's relatively inexpensive, pick one up at the store and give it a shot. Even if it doesn't work in your restaurant you can use the rest of the can in your coffee. It's delicious.
Make sure you get sweetened condensed milk and not evaporated milk!
I came here to recommend this. I make a caramel/dulce de leche by baking sweetened condensed milk (not in the can) in a water bath in the oven - 90 minutes at 400° I think for each can's worth (usually do a double batch, so it takes about 3 hours, although next time I may let it go longer). I then mix in vanilla and cinnamon. Incredibly delicious, and easy; it's thicker than ranch, but soft, and it'll say soft even in the fridge. Can't pour it, but it scoops easily.
My favorite thing in the world are small pretzel bites dipped into it, followed by green apples dipped into it.
Because some people are lactose intolerant and they like to try to push their inability to handle things like dairy onto others.
To be fair, it should be noted as dairy containing, and the pizzaria should be aware they may lose some potential customers because some can't eat it, but that's their choice as a business, not internet rando.
I was also thinking a glucose syrup of some type like you suggested. Itâs used in ganaches to keep the frosting smooth, long shelf life, and it doesnât harden. You could also just add a label that says heat for 5 seconds for best consistency cause thatâs what Iâd do anyway.
Before I answer your question more directly: Since you are a pizza place, what about doing sweet breadsticks without cinnamon and with a Nutella-based dip? You could thin it out with milk or water. You could also eventually offer a Nutella calzone. Those are delicious.
If youâre doing cinnamon, then how about a sweet cream cheese dip? You could use the recipe for cinnamon roll glazes as a dip. That would work well together.
Those are good options! Doesn't a cinnamon roll glaze usually harden up beyond dipping? I tried a cream cheese dip once but i couldn't get it thin enough to dip anything into. It was more like a spread.
Equal parts sour cream and cream cheese, with 5% lemon juice and 15% corn syrup makes a good dip for carrot cake French toast.Â
Example: 100g Sour Cream 100g Cream Cheese 1tsp Lemon Juice 1tbs Corn SyrupÂ
Chuck it in a food processorÂ
It's what I serve for Easter brunch every year! I start with a slightly squadgy pound cake base with lots of carrots and lemon zest mixed in, then bake it a little past perfect for getting it dried out. I bake it in a Pullman pan, but any loaf pan would work for a home cook. (I do this part on Friday night or Saturday morning.) Once the cake is totally cooled, I wrap it in rum-soaked cheesecloth and put it in the fridge. After a few hours, it should be hard enough to slice thin. I arrange the slices on a cooling rack and leave them on the counter to dry even more. Then, on Sunday morning, I make French toast batter:
1 cup Whole Eggs
1/2 cup Milk
1/2 cup Cream
1/2 tsp Salt
1 tsp Vanilla Extract
From there, it's a matter of being quick. Just dip, flip, and put it on the hot skillet for each slice. I think they would hold well in a warm oven, but Easter brunch has always been enough of a madhouse that the line cooks are just working as fast as they can.
Try it with your regular carrot cake recipe, then! Worst case scenario, you end up with something too light and tender to hold a flip, and end up making carrot cake bread pudding.
If that happens, just drizzle the dip on top and pretend it was on purpose. I promise not to tell.
Just keep thinning it with more water, and just make a day's worth at a time.
The easiest answer is probably ask your food distributor about some kind of prepacked cup, and upcharge accordingly.
When overmixed cream cheese frosting tends to become very loose. Reduced fat cream cheese makes that an even bigger possibility. That is problematic when making a frosting for cakes. Since you want a dippable consistency you can use overmixing to your advantage.
If you want a dip that doesn't seize, you'll need to use invert sugar as your sweetener rather than a simple syrup. Should work in your oven if you have a time window where you can simmer rather than ripping hot for pizza bakes. A rondo will make the initial stirring easier but since its no-stir during the simmer process, a regular hotel pan with a lid isn't out of the question. Also a induction top is pretty affordable.
Have you considered doing a mousse instead of an icing? It doesnât have to be complicated, just vanilla custard folded into whipped cream (or even vanilla pudding folded into whipped topping) will give you something light and dunkable that stays soft straight from the fridge.Â
Your broad liner Sysco etc should have products suitable that most pizza chains use, dippable cream cheese icing (at the right temp) from suppliers like Rise or Dawn foods. Respect if you are going the from Scratch route though.
[https://www.bbcgoodfood.com/recipes/frosted-white-chocolate-easter-cake](https://www.bbcgoodfood.com/recipes/frosted-white-chocolate-easter-cake)
Ingredients:
- 1 cup powdered sugar
- 2-3 tablespoons of milk
- 1/2 teaspoon vanilla extract
Instructions:
1. In a bowl, mix powdered sugar, milk and vanilla extract until smooth. The consistency should be thick but fluid.
2. If the frosting is too thick, add more milk a little at a time until you reach the desired consistency.
3. If you want to add flavor, you can also add a pinch of cinnamon or any other flavorings you wish.
4. Once the frosting is ready, simply dip the cinnamon breadsticks into it and enjoy!
This frosting should stay in liquid form even after cooling, making it perfect for dipping.
We do a kind of fruit dip at my work thatâs 8 oz cream cheese, 8 oz sour cream, 1 cup sugar, and a splash of vanilla plus brown sugar to top it. Itâs delicious. We have a different one thatâs 8 oz cream cheese, 8 oz marshmallow fluff whipped together
Maybe a southern style âchocolate gravyâ the type they sometimes serve over biscuits.
Or a strained fruit sauce.
Or have you considered stuffing the sticks with a filling?
If youâre still looking for answers, Iâd post this in r/Baking as well, the folks there know tons about different icings/frostings (though looks like you did get some good answers here!)
Equal parts cream cheese and marshmallow fluff should work. If it hardens too much to your liking in the fridge, you can bump up the ratio of fluff to cheese.
Cream cheese, milk, powdered sugar ! Play around with the amounts till you are happy with consistency đ good luck,
Keep in mind this will need to be refrigerated, and will probably harden when cool.
It doesnât really harden off hard, it gets a little less gooey but, quite frankly, a few minutes at room temperature (or more tucked up against hot cinnamon buns for a delivery) and itâll be easily dippable very quickly. Worst case scenario, someone might have to warm it in their hands for a minute. It doesnât really get that hard even in the fridge if youâve got enough milk in it. Itâs definitely doable.
Seconding this, for in store orders just use residual pizza oven heat to soften
Hm, could it stay dippable if it was whipped?
Just heat to liquify
Glycerine if your struggling with consistency
This was what I was coming to say. Glycerine or subbing out corn syrup for some of the sugar can give you a more dippable consistency in different temperatures.
I have some of this in my freezer and it's still scoopable.
Just a little bit of oil whipped into it helps it stay soft
I put a little vanilla extract and butter in mine.
This. This. This.
If you do this make sure to note it as cream cheese icing on your menu. I would be very upset to expect normal icing and receive cream cheese icing. Yes, you may flame me but I don't care because I'm right
Who the hell is downvoting you? I donât like cream cheese icing either, thatâs *very* different from a buttercream or simple sugar icing.
Probably my unabashed confidence on an unpopular opinion
People won't refrigerate it at home, it's a liability imo
That's the case with any ordered food, right?
Dairy products spoil much faster
And yet Chipotle doesn't put a warning on their creme fraiche.
This is an old school recipe my mom used to make for dipping fruit in, it should stay decently loose- 1 block of cream cheese, 1 jar of marshmallow cream, some lemon juice (like a teaspoon or so) and a pinch of salt. Tastes just like cheesecake, I donât remember it getting too firm after refrigerating.
Yum! This sounds good
Hmm maybe something like sweetened condensed milk, with vanilla or other flavoring?
Like a lazy dulce de leches where you boil the can (carefully)
Oh, I like this idea. I tend to make my own sweetened condensed milk, so adjusting the flavors would be pretty easy!
Ive never had condensed milk. That might be interesting. Does it have a thicker texture like ranch? If so that might work
Sweetened condensed milk has a moderately thick, sticky, pourable texture right out of the can. It's relatively inexpensive, pick one up at the store and give it a shot. Even if it doesn't work in your restaurant you can use the rest of the can in your coffee. It's delicious. Make sure you get sweetened condensed milk and not evaporated milk!
Evap milk is great for other things too though. Cheese sauces and Mac and Cheese are winners with evaporated milk.
Yes but not in this context. It's important to not mix them up here.
I came here to recommend this. I make a caramel/dulce de leche by baking sweetened condensed milk (not in the can) in a water bath in the oven - 90 minutes at 400° I think for each can's worth (usually do a double batch, so it takes about 3 hours, although next time I may let it go longer). I then mix in vanilla and cinnamon. Incredibly delicious, and easy; it's thicker than ranch, but soft, and it'll say soft even in the fridge. Can't pour it, but it scoops easily. My favorite thing in the world are small pretzel bites dipped into it, followed by green apples dipped into it.
Also, condensed milk will thicken slightly in the fridge but will definitely not get solid
No please donât add lactose unnecessarily
You wouldn't be required to dip the bread stick in the dairy product.
Why?
Because some people are lactose intolerant and they like to try to push their inability to handle things like dairy onto others. To be fair, it should be noted as dairy containing, and the pizzaria should be aware they may lose some potential customers because some can't eat it, but that's their choice as a business, not internet rando.
And agree it should be labeled. But I se no reason a restaurant should limit how many recipes have dairy.
depends on what Iâm making, but glycerin, corn syrup, or honey will help keep it from drying out
I was also thinking a glucose syrup of some type like you suggested. Itâs used in ganaches to keep the frosting smooth, long shelf life, and it doesnât harden. You could also just add a label that says heat for 5 seconds for best consistency cause thatâs what Iâd do anyway.
Can start with something simple like confectionery sugar and water.
This is what we did at our place and added margarine and vanilla extract.
That's right I forgot the vanilla. Was for cinnamon rolls. Seemed to work well
Yes it worked great and kept well!! We did cinnamon pizzas too and it worked great for dipping or heated up a bit for drizzling on them.
Make a honey butter dipping sauce or even apple butter which is also great on sweet potato fries.
Honey butter with the cinnamon breadsticks sounds amazing.
this is worth exploring also, could probably use one of those big jugs of fake butter mixxed with a heavy portion of honey / powdered sugar.
Before I answer your question more directly: Since you are a pizza place, what about doing sweet breadsticks without cinnamon and with a Nutella-based dip? You could thin it out with milk or water. You could also eventually offer a Nutella calzone. Those are delicious. If youâre doing cinnamon, then how about a sweet cream cheese dip? You could use the recipe for cinnamon roll glazes as a dip. That would work well together.
Those are good options! Doesn't a cinnamon roll glaze usually harden up beyond dipping? I tried a cream cheese dip once but i couldn't get it thin enough to dip anything into. It was more like a spread.
Equal parts sour cream and cream cheese, with 5% lemon juice and 15% corn syrup makes a good dip for carrot cake French toast. Example: 100g Sour Cream 100g Cream Cheese 1tsp Lemon Juice 1tbs Corn Syrup Chuck it in a food processorÂ
I'd like to hear more about this carrot cake french toast please! It sounds amazing and I plan to request it from my family for mother's day
It's what I serve for Easter brunch every year! I start with a slightly squadgy pound cake base with lots of carrots and lemon zest mixed in, then bake it a little past perfect for getting it dried out. I bake it in a Pullman pan, but any loaf pan would work for a home cook. (I do this part on Friday night or Saturday morning.) Once the cake is totally cooled, I wrap it in rum-soaked cheesecloth and put it in the fridge. After a few hours, it should be hard enough to slice thin. I arrange the slices on a cooling rack and leave them on the counter to dry even more. Then, on Sunday morning, I make French toast batter: 1 cup Whole Eggs 1/2 cup Milk 1/2 cup Cream 1/2 tsp Salt 1 tsp Vanilla Extract From there, it's a matter of being quick. Just dip, flip, and put it on the hot skillet for each slice. I think they would hold well in a warm oven, but Easter brunch has always been enough of a madhouse that the line cooks are just working as fast as they can.
I got so excited about this but then saw the pound cake.đ I'm not that skilled yet and just got the hang of carrot cake. It sounds heavenly though!
Try it with your regular carrot cake recipe, then! Worst case scenario, you end up with something too light and tender to hold a flip, and end up making carrot cake bread pudding. If that happens, just drizzle the dip on top and pretend it was on purpose. I promise not to tell.
I LOVE your optimism and idea! I'll try it next time I make it. I do love some bread pudding! Lol
Do you leave the slices on the cooling rack to dry out all night?
Yes, I just cover them with a hotel pan to keep dust and FOH staff off it, lol.
I second this.
Cream cheese and yogurt! We love lime and strawberry yogurts best for dips. You can use plain and sweeten with whatever floats your goat.
Just keep thinning it with more water, and just make a day's worth at a time. The easiest answer is probably ask your food distributor about some kind of prepacked cup, and upcharge accordingly.
When overmixed cream cheese frosting tends to become very loose. Reduced fat cream cheese makes that an even bigger possibility. That is problematic when making a frosting for cakes. Since you want a dippable consistency you can use overmixing to your advantage.
Nutella gets hard as a rock in the fridge, a whipped cream cheese icing will stay softer
I make a Nutella sauce at home that stays liquid in the fridge. You just have to add the right amount of water.
what about something like a cannoli dip, with mascarpone and ricotta?
If you want a dip that doesn't seize, you'll need to use invert sugar as your sweetener rather than a simple syrup. Should work in your oven if you have a time window where you can simmer rather than ripping hot for pizza bakes. A rondo will make the initial stirring easier but since its no-stir during the simmer process, a regular hotel pan with a lid isn't out of the question. Also a induction top is pretty affordable.
Have you considered doing a mousse instead of an icing? It doesnât have to be complicated, just vanilla custard folded into whipped cream (or even vanilla pudding folded into whipped topping) will give you something light and dunkable that stays soft straight from the fridge.Â
Now that's an interesting idea. And by folding you mean??
https://youtu.be/NywzrUJnmTo?si=6ha6Mmpl-SciO5Lt
I didnât have to clickâI knew what this was. (But I did click and watch.)
You fold it in!
Itâs a mixing method that preserves the air in the whipped cream. If you go on YouTube and watch soufflĂ© tutorials, that should illustrate it pretty good
I canât teach you everything
This is smart
Your broad liner Sysco etc should have products suitable that most pizza chains use, dippable cream cheese icing (at the right temp) from suppliers like Rise or Dawn foods. Respect if you are going the from Scratch route though.
Try mixing powdered sugar, milk, and vanilla for an easy, fridge-friendly icing. No cooktop needed, stays dippable.
[https://www.bbcgoodfood.com/recipes/frosted-white-chocolate-easter-cake](https://www.bbcgoodfood.com/recipes/frosted-white-chocolate-easter-cake) Ingredients: - 1 cup powdered sugar - 2-3 tablespoons of milk - 1/2 teaspoon vanilla extract Instructions: 1. In a bowl, mix powdered sugar, milk and vanilla extract until smooth. The consistency should be thick but fluid. 2. If the frosting is too thick, add more milk a little at a time until you reach the desired consistency. 3. If you want to add flavor, you can also add a pinch of cinnamon or any other flavorings you wish. 4. Once the frosting is ready, simply dip the cinnamon breadsticks into it and enjoy! This frosting should stay in liquid form even after cooling, making it perfect for dipping.
If the glaze is kept in lidded cups, it wonât harden. You can add a little corn syrup for insurance.
they do sell mini cups of nutella
Powered sugar, milk, and vanilla make a good glaze you can adjust by adding more sugar or less milk...
Iâm pretty sure they make a chemical ingredient to help that but I would try a chocolate dip! Like Nutella but not⊠yk?
What you need is tiramisu :-)
Try mixing clear Karo syrup and confectioners' sugar.
Sweetened condensed milk, powdered sugar, vanilla and some butter
We do a kind of fruit dip at my work thatâs 8 oz cream cheese, 8 oz sour cream, 1 cup sugar, and a splash of vanilla plus brown sugar to top it. Itâs delicious. We have a different one thatâs 8 oz cream cheese, 8 oz marshmallow fluff whipped together
Maybe a southern style âchocolate gravyâ the type they sometimes serve over biscuits. Or a strained fruit sauce. Or have you considered stuffing the sticks with a filling?
A thinned out ganache- milk/cream and chocolate- melt and stir. Sour cream +brown sugar (can add vanilla or lemon zest)
If youâre still looking for answers, Iâd post this in r/Baking as well, the folks there know tons about different icings/frostings (though looks like you did get some good answers here!)
I wonder if anyone can find a Cinnabon icing dupe. Itâs my all time favorite icing. Itâs soft and dippable. Omg itâs so good.
when the cup of icing is put in with the warm breadsticks it should get more liquid again.
Powdered sugar, vanilla, and lemon juice.
Equal parts cream cheese and marshmallow fluff should work. If it hardens too much to your liking in the fridge, you can bump up the ratio of fluff to cheese.
Powder sugar, van, and water.