How To Make Cream Cheeze Cake Icing

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This is my family favorite BEST cream cheese frosting recipe!  It goes great on Carrot Block, Crimson Velvet Cake, and merely about any other flavor cake or cupcake you tin can imagine.  I've been making this cream cheese icing for years!

If I had things my mode, every cake and every cupcake would be be buried beneath a mountain of cream cheese frosting.

Not buttercream —Never rarely buttercream — always and only cream cheese.  For someone with such a rampant sweetness tooth, information technology's alarming the number of times I've turned downward a piece of cake or a sky-high frosted cupcake because the buttercream just makes my teeth hurt (OK full disclosure I take a buttercream recipe coming up on the blog next calendar month, and it's delicious, simply cream cheese frosting volition ever win over my heart, even over my favorite chocolate frosting).

While buttercream frostings are usually too sweetness, foam cheese frosting I could eat with a spoon, and this recipe is every bit every bit versatile as buttercream — it's sturdy, pipe-able, can be dyed, and, almost importantly, information technology'due south delicious.

Tips for Making Foam Cheese Icing:

• Brand sure that you lot are using full-fat brick foam cheese, not depression fat or spreadable cream cheese (which is usually sold in a tub rather than in brick grade).
• I always like to employ unsalted butter and add a dash of salt so that I have complete control over the season of the frosting.  However, if yous only have salted butter on hand and then only omit the salt called for in the recipe.
• Brand certain you permit your cream cheese and your butter to soften before making your frosting!  Softening the butter and foam cheese ensure that your ingredients will combine well and be lump free.
• If yous intend to pipage your frosting, I recommend sifting your powdered sugar before mixing it into your butter/foam cheese mixture, every bit small lumps of carbohydrate can clog up your piping tips, especially if you lot're using a smaller tip.

Can foam cheese frosting be used for piping?

• Yes! Especially with this recipe because it is nice and thick.  Now, this frosting (as with most) is prone to melting in hot weather, only it pipes nicely and as you can see in the photos it holds its shape neatly besides.

How exercise I make my cream cheese frosting thicker?

• What I honey about this recipe is that information technology already makes a nice thick frosting, but if needed you can add together more powdered sugar to make your cream cheese frosting even thicker.  I recommend adding about 2 Tablespoons at a time until the desired thickness is reached.  Alternatively you lot tin can add cornstarch… meet more on that below.

Can I add together cornstarch to my foam cheese frosting?

• Yup! While this recipe does non call for it, if you need a particularly stiff frosting or are looking to make your frosting thicker without making it sweeter, you can add together cornstarch (in fact, I use this technique for my carrot cake cookies).  I don't recommend calculation more a few Tablespoons, so start with just one Tablespoon at a fourth dimension until desired thickness is reached.

Alright, while (in my apprehensive stance) foam cheese frosting goes nifty with everything, there are sure cakes and cupcakes that complement information technology particularly well.  Wednesday I'll be sharing 1 of my favorite cupcakes with yous — the exact cupcakes seen in the photos above.

Tin can you guess what flavor they are???

How to Make Cream Cheese Frosting

• ▢ ½ cup (i stick) unsalted butter softened (113g)
• ▢ 8 oz cream cheese softened (brick-style, not spreadable) (226g)
• ▢ i teaspoon vanilla excerpt
• ▢ ¼ teaspoon salt
• ▢ iv cups powdered saccharide* (500g)

Melt Mode Foreclose your screen from going dark

• Combine butter and foam cheese in the bowl of a stand mixer (or you may use an electrical mixer) and vanquish until creamy, well-combined, and lump-costless.

• Add vanilla extract and salt and stir well to combine.

• With mixer on depression, gradually add powdered sugar until completely combined.

• Use to frost completely cooled cake or cupcakes.

Every bit mentioned in the post, this is a sturdy and pipe-able frosting that will agree its shape and is comparable to buttercream in texture. Information technology'due south wonderful for decorating! Many cream cheese recipes utilize less sugar and are far looser because of it; this icing as-written is less sweet than buttercream, only if you desire an even less sweet frosting you can use less sugar and just add to taste (you'll need at least two cups).

Frosting that is too thick and too sweet is often acquired by accidentally over-measuring the powdered carbohydrate, it should exist weighed or measured the same way that flour is measured. If you lot accidentally make your frosting too thick, you tin can thin it past adding a splash of heavy cream or milk at a fourth dimension until the desired consistency is reached.

*If yous programme to piping the frosting with a small tip, I recommend sifting the powdered sugar (after measuring).

The cupcakes in these photos were frosted using an Ateco 848 tip.

Serving: ane /24 batch | Calories: 146 kcal | Carbohydrates: 20 1000 | Protein: 1 g | Fat: 7 1000 | Saturated Fat: 4 m | Trans Fatty: 1 g | Cholesterol: 21 mg | Sodium: 56 mg | Potassium: 15 mg | Sugar: 20 g | Vitamin A: 250 IU | Calcium: eleven mg | Iron: 1 mg

Nutritional information is based on third-political party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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