Cream Cheese Frosting
Cakes and cupcakes 🧁… who doesn’t love them? These sweet treats end a meal nicely plus they come in so many flavors. They also make people happy! Another reason why they’re so popular is the fact that they’re often served on special occasions; birthdays, anniversaries, retirement parties, holidays, etc.
As much as they’re moist and flavorful, what makes them even more scrumptious is the topping. Frosting and icing are that little extra that wraps the dessert up so brilliantly! It transforms these baked goods into a marvelous confection 😍!
The types of frosting, icing and glaze are quite elaborate. Depending on the flavor of your cake/cupcakes 🍰, it’s important to choose appropriately. Frosting is the thickest of the three but depending on the ingredients, some hold better than others.
Cream Cheese Frosting is a favorite of mine! I love its texture and taste. It’s extremely creamy, very smooth, sweet and tangy. Contrary to buttercream frosting, it won’t hold as well due to the cream cheese. Nonetheless, I really enjoy it! I like using it for my Red Velvet Cake, Spiced Cake, Carrot Cake, Pumpkin Squares 🎃, and others.
This recipe is extremely easy and foolproof too. The only way to screw it up is by not using the right ingredient. Many home bakers 👩🍳👨🍳 have a hard time with this type of frosting by using the wrong cream cheese. There’s an enormous difference between them and not equally the same.
First, always use the full-fat cream cheese that comes in an 8-ounces brick – reserve the low-fat for cooking. The reason is, well, its lower fat content which can affect the Cream Cheese Frosting texture makes it thinner therefore runnier.
Another one to stay away from is the cream cheese spread sold in a tub. This is only good to spread on your bagels 🥯 in the morning or when stuffing celery. It’s whipped therefore lighter and also airier in consistency than the brick.
I’m not a pastry chef and never claim to be but on some rare occasions, I do decorate the cakes/cupcakes – David is the talented one in the family… not me! Buttercream Frosting was the one to go with until I spoke with a real pastry chef. She revealed a little trick to me 😉…
After inserting the chosen piping tip and filling up the piping bag with the Cream Cheese Frosting, simply chill it for 25 to 30 minutes ⏰ before decorating. The results won’t be the same when using buttercream as it won’t hold as well so don’t try to be too fancy with the piping.
This is the basic recipe but there’s nothing stopping you from adding another flavor to it. You can add chocolate, maple sugar, a tad of orange or lemon 🍋, some coconut flakes, cinnamon, peppermint, strawberries, brown sugar, lavender, etc.
This is a quick and easy topping to make. With only 5 ingredients and within 5 minutes ⏳, you can achieve this lovely Cream Cheese Frosting for your baked goods. Very smooth and luxuriously creamy with a gorgeous sweet and tangy flavor, this is a flawless recipe to add to your folder…
Bon Appétit! 🍽
Here are more scrumptious dessert recipes for you to try… 😀
– Poires Belle Hélène
– Lamington Cake
– Limoncello Crème Brûlée
– Bing Cherry Pie
– Fig Newtons Cookies
– Dulce de Leche Cupcakes
– Tiramisu
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Cream Cheese Frosting
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Ingredients
- 16 ounces (2 packages 8 oz. each) cream cheese, softened Footnote
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 tbsp. pure vanilla extract
- 1/2 tsp. fine salt such as fleur de sel
- 4 cups confectioners' sugar, sifted
Directions
- In the bowl of a stand mixer, add cream cheese and butter. Using the paddle attachment, process on low speed at first until mixed then increase to high and process until the mixture is fluffy, about 5 minutes, cleaning the sides and the bottom of the bowl.
- Add pure vanilla extract and fine salt. Process again for about 30 seconds.
- Reduce the speed to low and gradually add confectioners’ sugar. Mix until nicely blended before adding more.
- When sugar is all in, increase the speed to high and process for 2 minutes or until fluffy.
Notes
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