If you search online for a cream cheese frosting recipe you will find 1,000’s and while they all use the same basic ingredients, it’s amazing to see how much they can vary from recipe to recipe.
The recipe I use has been around for years on my dirty piece of paper which is stained with old drink spots and more. {I know… that sounds gross but I can’t stand the thought of tossing it.}
For some reason most recipes have you mixing the sugar and cream cheese first but I THINK if you mix the sugar and butter first and THEN add the sugar, the mixture is much smoother. Again, I feel that it is but maybe it’s because I sabotage the other ingredient order.
Below are a few tips to help you make your cream cheese frosting.
Cream Cheese Frosting
- Use chilled cream cheese instead of the temperature being room temperature. Working with a colder cram cheese is a bit more work but overall worth it.
- Mix the butter and sugar before you add the cream cheese.
- Have a bowl of ice nearby to lay the decorating bag in as the more you hold the bag as the more you hold the cream cheese frosting the more itwill warm up and will become runny
- Use clear vanilla to keep the white as bright white as possible
- Chill before use if piping or use immediately if icing a cake, cupcakes, etc.
Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, chilled
- 6 tablespoons butter, unsalted and at room temperature
- 3 cups confectioner's sugar, sifted
- 4 teaspoons vanilla extract, clear
Method
- Combine the confectioner's sugar and butter in the bowl and beat on slow speed for 2 - 3 minutes until light and fluffy
- Blend in the cream cheese on medium-high and beat 2-3 minutes
- Blend in the vanilla
- Chill for at least 15 minutes before working with it (not required but it makes it stiffer)
Cream Cheese Frosting
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