Cream cheese frosting is sweet and tangy with a unique flavour.
It pairs perfectly with red velvet, carrot cake, cinnamon buns are nearly anything else
you can think of.
This frosting has a tendency to lead you into a few troubles but I’m sharing with you
my favourite tried and tested recipe so it turns out perfect every time.
To make cream cheese frosting you will need a stand mixer or a hand mixer.
You can make it by hand if you really want to but you won’t get near as good of a result
because it’s almost impossible to be able to whip it enough as what a machine can do,
you’ll be there for hours.
Start by adding room temperature butter to the bowl of your stand mixer or a large bowl
if you are using a hand mixer.
Mix on high speed for about 4 to 5 minutes until the butter has almost doubled in volume
and is pale and light in colour.
This will make sure your cream cheese frosting isn’t yellow and also that it is super fluffy
and creamy.
Quite a few cream cheese frosting recipes don’t actually call for butter but I’ve
found these have trouble getting thick enough to a spreadable consistency.
The butter helps to stabilize the frosting which cream cheese on it’s own doesn’t
do, giving it shape and texture.
When the butter has doubled in volume add in the room temperature cream cheese.
When you are making any type of icing or frosting or just baking in general make sure you’re
always using room temperature ingredients to get the best results.
Mix the butter and cream cheese together for a minute or so just until they are combined
and the mixture has whipped consistency.
If you would like the full recipe for this cream cheese frosting it will be on my website
as well as the full measurements listed in the information box below.
Don’t forget to subscribe to my channel and take a look at my other frosting recipes.
Use a spatula to whip down the sides of the bowl to make sure everything is evenly combined.
When making this frosting never go for light or reduced fat or spreadable cream cheese,
you’ll be setting yourself up for disappointment.
Let me know what your making to go with this cream cheese frosting.
If you need any ideas I would recommend carrot cake, red velvet cupcakes, banana cake, or
cinnamon buns.
All would be so delicious with this.
Next is powdered sugar, icing sugar, or confectioners sugar.
They are all the same thing they just have different names depending on where you live
in the world.
Sieve this first to make sure there are no lumps and start to add it in thirds to the
butter and cream cheese, mixing for about a minute in between to make sure everything
is well combined, scraping down the bowl to get all of the sugar.
One last tip I have if you are planning on piping this frosting is to place it into the
fridge for about 30 minutes before you need to use it.
This helps the frosting to firm up the slightest.
If you are just spreading it over a cake or drizzling it it’s ready to go now.
Smooth it over you cake, pipe it onto your cupcakes, or drizzle it over your cinnamon
rolls.
I hope you enjoyed this recipe, let me know if you make it and I will see you in my next
video.