Full disclosure, If the writer of this blog(me) had my way, I’d eat every cake or cupcake that was buried underneath a mountain of cream cheese frosting.
Not buttercream or freshcream, always and only cream cheese. For someone who’d probably snort lines of 10X powdered sugar, I find buttercream not suitable to my liking because of it’s waxy texture and ultra sweet nature. And chances are there are more people out there like me, who dislike buttercream.
But don’t fret cause we got an alternative that will literally make you drool. This recipe is every bit as versatile as buttercream – it’s sturdy, pipeable, can be dyed and most importantly of all, it’s delicious.
Total time:
10 Minutes
Baking Temperature
Room Temperature
Yield:
24 cupcakes or one 8” or 9” 2 layer cake.
Ingredients
- 1/2 cup unsalted butter softened
- 226 grams cream cheese softened, brick style
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar(500g)
Instructions
- 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.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake or cupcakes.
Notes/Tips
- Make sure that you are using full-fat brick of cream cheese, not low fat or spreadable, which is what is usually sold at super markets in a tub rather than a brick.
- You can either use salted or unsalted butter, but personally we like to have more control on our recipe and therefore we use unsalted and then add a dash of salt.
- Be careful so as to allow your cream cheese and butter to soften before frosting, softening allows both of these will combine easily and be lump free.
- This recipe also allows you to pipe the cream cheese frosting and it will be nice and thick. Now you have to be careful as this frosting will melt in hot weather and humidity will mess up it’s consistency, however it pipes nicely and holds its shape remarkably well.
- Also if you are intending to pipe your frosting, just sift your powdered sugar before mixing it in the mixture, as small lumps of sugar can clog up your piping tips, especially if it’s a smaller tip.