Hamdi Saidani This Cream Cheese Frosting is a creamy and tangy recipe, which is made with real butter and cream cheese. It’s a classic, foolproof recipe, ready in about 10 minutes.
Cream Cheese Frosting Recipe Ingredients
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How To Make Cream Cheese Frosting
- Beat Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened butter and softened cream cheese together on medium speed until the mixture is smooth and completely combined, with no lumps.
- Add Sugar and Vanilla: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until it is incorporated. Add the vanilla extract.
- Whip Until Fluffy: Increase the mixer speed to medium-high and beat until the frosting is light, creamy, and fluffy.
Recipe Tips
- How to get a perfectly smooth, lump-free frosting? The most important secret is to use butter and cream cheese that are both fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency.
- Can I make this ahead of time? Absolutely! This frosting is perfect for making ahead. Store it in an airtight container in the refrigerator for up to a week. Just be sure to let it sit at room temperature for 20-30 minutes and give it a quick whip with your mixer to make it fluffy again before using.
- How do I adjust the consistency? This recipe is easy to adjust. If your frosting is too thin, you can beat in more sifted powdered sugar, a few tablespoons at a time. If it’s too thick, you can beat in a splash of milk or heavy cream, just one teaspoon at a time, until it reaches your desired spreading consistency.
- Why sift the powdered sugar? Sifting the powdered sugar before you add it is another key step to guarantee a perfectly smooth frosting, as it removes any small, hard lumps that won’t beat out.
What To Serve With Cream Cheese Frosting
This is the classic, go-to frosting for a variety of baked goods. It is the perfect topping for:
- Southern Red Velvet Cake
- A classic Carrot Cake
- Moist Pumpkin Bars or Spice Cake
- Soft, chewy Sugar Cookies
- As a delicious schmear on warm Cinnamon Rolls
How To Store Cream Cheese Frosting
- Refrigerate: Because of the cream cheese, this frosting must be stored in the refrigerator. Place it in an airtight container, and it will keep well for up to one week.
- Freeze: For longer storage, you can freeze the frosting in an airtight, freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator, then let it come to room temperature and re-whip it before using.
Cream Cheese Frosting Nutrition Facts
- Serving: 2 tablespoons (enough to frost 1 cupcake)
- Calories: 165 kcal
- Carbohydrates: 21g
- Protein: 1g
- Fat: 9g
- Saturated Fat: 6g
- Sugar: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my frosting lumpy?
A lumpy frosting is almost always because the butter or cream cheese (or both) were too cold when you started mixing. They must be fully softened to room temperature to combine into a smooth, creamy base.
Can I use low-fat cream cheese?
You can, but it will affect the final result. Low-fat cream cheese (neufchâtel) will create a frosting that is slightly less rich and may have a softer, thinner consistency. For the best flavor and texture, full-fat, block-style cream cheese is recommended.
Can I color this frosting?
Yes, absolutely. For the best, most vibrant colors without thinning the frosting, it is recommended to use gel food coloring instead of liquid food coloring. Just beat in a small drop at a time until you reach your desired shade.
Try More Recipes:
Cream Cheese Frosting Recipe
Description
A classic, foolproof, and perfectly balanced cream cheese frosting that is rich, creamy, and tangy, perfect for frosting cakes and cupcakes.
Ingredients
Instructions
- In a large bowl, use an electric mixer to beat the softened butter and softened cream cheese together until smooth and fluffy.
- With the mixer on low speed, gradually add the sifted powdered sugar until it is incorporated.
- Beat in the vanilla extract.
- Increase the mixer speed to medium-high and beat until the frosting is light and creamy.
Notes
- The most important tip for this recipe is to use butter and cream cheese that are both fully softened to room temperature; this is the secret to a smooth, lump-free frosting.
- Sifting the powdered sugar before adding it is a key step that also helps to ensure a perfectly smooth final texture.
- Do not over-beat the frosting after adding the sugar, as it can sometimes cause the frosting to become too soft or runny.
- This frosting is the perfect balance of tangy and sweet, but you can easily adjust the amount of powdered sugar to your personal preference.
