Cream Cheese Frosting – A few simple ingredients can be combined to create a rich, decadent, melt-in-your-mouth frosting.
Pistachio Cake
Dreams are made of frosting like this decadent, cloud-like frosting that is silky smooth. It is so simple to make and is ideal for almost any cake type.
And it adds yet another layer of divine flavor to a cake that is already delicious. This kind of frosting is probably where the expression “icing on the cake” first appeared. perfect improvement
Use either a stand mixer or a hand mixer to prepare it, depending on your preference. Just remember my number one tip: chill!
Tips
Make sure to use high-quality cream cheese. Store brands often have a runnier consistency. Never use a tub of whipped cream cheese.
Do not let the butter melt! If you must soften the butter in the microwave, do so in short bursts on low power, rotating the butter every few seconds. But it should only be soft.
Never include any liquid. Save it for buttercream frosting; adding cream or milk to cream cheese frosting will make it runny.
Whip and whip the frosting to make it fluffy, but be careful not to overdo it so that it retains its stability.
Keep chilled and keep at a cool temperature when not in the fridge; do not serve a cream cheese frosted cake outside on a hot summer day unless you have a way to keep it cold or start serving right away.
How Long May This Frosting Sit Out?
It should not be left out for more than two hours for food safety reasons, but it should be kept cool so it does not become runny (if this occurs before two hours). Frosting can start to run even at room temperature (70 degrees), so I suggest chilling immediately after frosting.
Could Cream Cheese Frosting be Refrigerated?
Yes. Cream cheese frosting must be refrigerated (and can be stored in an airtight container for 4 to 5 days).
Keep in mind that chilling causes it to harden, so bring it almost to room temperature before using or serving.
After you have added it to your cake, place it in an airtight container and chill it.
Could You Freeze Cream Cheese Frosting?
Yes, Cream cheese frosting could be frozen in an airtight container for up to 3 months.
Thaw for one day in the refrigerator before allowing it to come to room temperature on the counter.
Rewhip for about 1 min with a mixer before using.
Cream Cheese Frosting
A rich and decadent, melt-in-your-mouth frosting made with only a few basic ingredients. It has a delicious tang to it as well as the perfect sweet flavor. The recipe makes enough for 12 cupcakes; see the notes for cake amounts.
Servings: 12
Prep:10 minutes
Chill: 9 minutes
Ready in: 19 minutes
Ingredients
- 8 oz. cream cheese, partially softened but still firm (rested at room temperature for around 30 minutes)
- 2 1/2 to 3 1/2 cups (300gram to 420gram) powdered sugar* (depending on how sweet you love it)
- 1/2 cup (113gram) unsalted butter, softened nearly to room temperature
- 1 tsp vanilla extract
Instructions
- The amounts mentioned above are enough for 12 cupcakes. The cake amounts are listed in the notes.
- Cream together cream cheese and butter in a mixing bowl (or the bowl of an electric stand mixer fitted with the paddle attachment) until smooth and slightly fluffy.
- Mix in the powdered sugar and vanilla on low speed until combined. Then increase the speed to high and whip for a few minutes, or until the mixture is light and fluffy.
- Place the frosting in the freezer for 3 minutes. Remove and mix briefly with a mixer. Repeat this process up to two more times, or until the frosting is firmer (not clumpy and too cold but firm enough to frost and not be running). Refrigerate cupcakes or cake after frosting.
Notes
- *If the powdered sugar appears clumpy, sift it before using. (measure then sift).
- Keep frosting in the refrigerator (it will keep well for 4 – 5 days). Bring to nearly room temperature before using or serving.
Ingredients for a 2 Layer Cake or 13 by 9-inch cake:
- 12 oz. cream cheese
- 4 1/2 to 5 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup unsalted butter
Ingredients for a 3-Layer Cake:
- 16 oz. cream cheese
- 6 to 6 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup unsalted butter