I served fresh maserated berries on the side. You can also subscribe without commenting. Please enable all cookies to use this feature. It’s a five-star favorite that has an ideal balance of sweetness and tanginess. Your email address will not be published. Cream Cheese Icing … Store any unused frosting in an airtight container; refrigerate and use within 5 days. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. Amount is based on available nutrient data. Yup! It normally lasts about a week in the refrigerator. Don't subscribe Add a little cocoa powder or melted chocolate, to taste, for Chocolate Cream Cheese frosting. Information is not currently available for this nutrient. , I’m making this icing for my cake. Can this be colored like a traditional buttercream? In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. Just 5 ingredients! The cupcakes in these photos were frosted using an Ateco 848 tip. . Add a dash of cinnamon to the frosting for a spiced flavor, or use the seeds of a vanilla bean instead of the vanilla for extra vanilla flavor. *If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar (after measuring). Congrats! I would recommend this to anyone! Make sure that you are using full-fat brick cream cheese, not low fat or spreadable cream cheese (which is usually sold in a tub rather than in brick form). There are no social login steps defined in Sitecore for this flow! Freeze the cake. Follow our step-by-step. It’s a five-star favorite that has an ideal balance of sweetness and tanginess. It is the perfect proportion of cream cheese, butter, and sugar. Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free. Hi Missy! Percent Daily Values are based on a 2,000 calorie diet. LESS-, © 2020 ®/TM General Mills All Rights Reserved. This is fantastic! I've made this so many times I haven't needed to look at the actual recipe for years! Alright, while (in my humble opinion) cream cheese frosting goes great with everything, there are certain cakes and cupcakes that complement it particularly well. You saved Basic Cream Cheese Frosting to your. I made it exactly as reciped and it was the right consistency and flavor. Enjoy! The recipe is correct, 1/2 cup is 1 stick or 4 oz or 113 grams. 2 Stir in vanilla, then stir in powdered sugar. This caused the top layer of cake to slide about three inches to the right. The biggest problem I had was the frosting LITERALLY ran right off the cake as soon as it reached room temperature. Once again freeze or refrigerate, and then put on the final layer of frosting. Beat softened butter and cream cheese until well blended. I did not love this frosting. With mixer on low, gradually add powdered sugar until completely combined. Sweet with just the right amount of tang, this from-scratch cream cheese frosting recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Info. 292 calories; protein 1.5g 3% DV; carbohydrates 40.4g 13% DV; fat 14.3g 22% DV; cholesterol 41.1mg 14% DV; sodium 110.9mg 4% DV. The secret to making perfect cream cheese icing is to let the butter and cream cheese come to room temperature before you start mixing them together. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla. You can update your privacy settings to enable this content. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. How long will the icing be good for?, Hi Nicky! Because it is 1/2 cup, not 1/4. Hi Joe! This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla. I put it in my banana bread, my daughter loved it. . Once re-refrigerated, it was fine and hardened right up. Your daily values may be higher or lower depending on your calorie needs. I, like some other review varied the powerded sugar. , This will definitely work well in macarons. Alternatively you can add cornstarch… see more on that below. This was a delicious frosting. If I had things my way, every cake and every cupcake would be be buried beneath a mountain of cream cheese frosting. This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes. I normally keep it at room temperature for about a day, after that you want to make sure to refrigerate it.