However, as soon as it starts to stiffen, stop beating! I can imagine how good strawberry jam tastes here - like strawberry cheesecake?! I could not find a recipe when looking for one under any of those names but this one is very good. Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. But if you really want to pile on the frosting (such as by using the bag trick mentioned in the previous paragraph) for cupcakes with sky-high frosting like those pictured in this post, you will probably need to make 1.5 or even 2 times the recipe to cover 24 cupcakes. It doesn’t need to be warm, just at room temp so that it creams easily and gets really smooth. In fact, I think that's why I adore this frosting so much. Alternatively, follow beyondthepeel’s lead and make a lighter-textured cream cheese frosting by incorporating a bit of sour cream: Beat together 8 ounces softened cream cheese, 4 tablespoons softened butter, 2 tablespoons sour cream, and 2 teaspoons vanilla, then slowly incorporate 1 pound powdered sugar (or enough to achieve your desired consistency); beyondthepeel uses this frosting for … →. Yes, you can mix up the frosting and then cover and store it until you’re ready to use it. Don’t know why that recipe didn’t transfer over. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice. Please please share it wth me! I see the recipe for the healthy cream cheese frosting is no longer on the website. (225 g) cream cheese, at room temperature, (113 g) lightly salted or unsalted butter, at room temperature. I actually prefer that my cream cheese frosting is not overly sweet, because I like the slight tang from the cream cheese to come through. Your email address will not be published. :). The end.). And if you make this less-sweet frosting recipe, I’d love to see. Let your cream cheese and butter sit at room temperature for about one hour. Also, did you know that when you scale your recipe up or down, the grams area does not change with the updated measurements in ounces? You can also add a tablespoon of corn starch to the frosting to stiffen it. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. cupcakes (about 3 cups of frosting total), depending on your desired consistency & sweetness of frosting. In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl … Huh, that's so interesting! Really, it's just flat-out fabulous. DELISH. Is it possible the ingredient were just too warm and soft? I also bake with grams - it's so much more efficient and accurate. There are multiple ways to thicken the frosting. Speaking of cupcakes, one batch of this recipe should make enough frosting to ice 24 cupcakes with a knife...and this means spreading each cupcake with a reasonable amount of frosting. The BEST Lemon Cupcakes with Lemon Cream Cheese Frosting. Yes, that is an annoying feature of this recipe plugin. *Bojon appétit! Join thousands of others and receive This classic Cream Cheese Frosting recipe is the BEST...sweet, slightly tangy, and quick and easy to make, coming together with just FOUR ingredients. We'd love to keep in touch. Check out the tips and additional info above the recipe. Whichever you use, make sure it is full fat and softened to room temperature. If your frosting is still broken, add more sifted powdered sugar by the tablespoon; this sometimes brings it back together. If it's too cold, it can clump up when mixed with the whipped cream. This recipe was very easy to use. (And forgive me if you've heard me rave about this before, but my most favorite, most beloved, most obsessed-with vanilla extract is Nielsen-Massey Madagascar Bourbon Vanilla. For the love of all that is good and holy, use pure vanilla extract! But in European countries, icing is usually thinner and glossier, with a higher ratio of sugar. To make cream cheese frosting without powdered sugar, cream 8 oz of softened cream cheese in the bowl of your stand mixer with the paddle attachment until smooth. First beat the butter and cream cheese on medium-low speed until smooth and incorporated, then add the butter and flavorings, beating until smooth. Transfer butter to a bowl and beat with cream cheese and vanilla extract with an electric mixer until mixture is nearly fluffy, about 5 minutes. I once saw a cream cheese frosting recipe that calls for 5 times as much cream cheese than this one! This recipe will yield about 2 cups, which is enough to frost one dozen cupcakes or a 9×13 cake. In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. What kind of cream cheese did you use? Today I'm sharing everything you ever wanted to know about cream cheese frosting: how to make it, how to use it, and how to store it, plus some flavor variations. This comment made my day! But as a cream cheese frosting connoisseur, these are the proportions that I've found to render the yummiest results. Any ideas of why and how to prevent that in the future? Just keep in mind that the amount of powdered sugar you add to this frosting will also dictate how loose or thick it ends up. For silky smooth cream cheese frosting, it's important to choose a cream cheese that contains some gums or stabilizers rather than an artisanal cream cheese with a crumbly consistency. This Cream Cheese Frosting is the BEST...sweet, slightly tangy, and quick and easy to make, coming together with just FOUR ingredients. Well, cream cheese frosting isn't likely to ever be truly white, but there are some tricks that you can try if white frosting is important to you: Any questions about the yummiest frosting that ever was? Thank you so much! I need to frost two 9" carrot cake rounds that are rather thick. I'm so glad you liked this formula! This one is just right :P I've been meaning to just turn that function off, so thank you for the reminder - I'm so glad you caught that before making the recipe!