How To Use Cream Cheese Frosting
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In the wide world of buttercream, I’ll always hold a special spot for cream cheese frosting. Whether it’s piped on top of a red velvet cupcake or enveloping the layers of my favorite carrot cake, it reigns supreme for its thick, luscious texture and its gorgeous signature tang. This best-ever cream cheese frosting recipe is easy to make, but there are a few key things to keep in mind. Here are my top tips to help you achieve those fluffy billows of (lump-free) frosting:
First, make sure you sift the confectioners’ sugar using a fine mesh sieve in a medium bowl, then set aside. Then, in a stand mixture, beat the butter and salt until softened and creamy. Make sure you cream the butter thoroughly before adding the cream cheese. In testing, I found that the butter took longer to cream than the cream cheese. When I tried to cream both of them at the same time, the cream cheese actually overmixed and started to separate before the butter was smooth—not cute. To avoid this, beat the butter by itself until it’s smooth and creamy, then add the cream cheese and mix just until it’s incorporated.
Then, spoon ⅓ of the confectioners’ sugar into the butter mixture. We’re doing this in batches to make sure the sugar gets fully combined. Once it's incorporated, add another third of the sugar and beat until incorporated, then repeat with the remaining. Once fully combined, add in the vanilla and beat until combined.
Once the vanilla is added, increase the mixer speed and continue to beat until your mixture is light, fluffy, and perfect for piping onto cupcakes.
Full list of ingredients and instructions can be found in the recipe below.
Cream cheese frosting can be made 2 days ahead. Store in an airtight container and refrigerate until you're ready to use.
(300 g.) confectioners' sugar
(1 1/2 sticks) unsalted butter, room temperature
kosher salt
(8–oz.) block cream cheese, room temperature
pure vanilla extract
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