- Hey bakers! Today I'm going to show you
how to make a batch of creamy, dreamy,
silky and easy, cream cheese frosting!
It comes together in a snap and it's perfect
on a vanilla cupcake [Gasps], a red velvet cupcake,
or just piped directly into your mouth
because it is insanely delicious!
All right, let's get started.
This frosting comes together in a snap,
but, let's do a couple of semi-optional things
just to make sure it's perfect.
Starting off with sifting a pound and a half
of Confectioner's Sugar.
This, I bet, is pretty lump-free, but sometimes
you get a batch that's crazy and it really
just, like, ruins the consistency of your frosting.
Just a good practice to have, especially if
you're going to be piping things.
One pound and a half.
And using a scale helps.
You don't have to sift it all at once though.
You can do it in batches.
So, sift sift sift...
Most powdered sugars tend to be, like,
pretty lump-free, but, I mean, sometimes it's not,
and if you're ever using the organic kind,
and I've used a lot of organic products,
there's going to be a lot of lumps.
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Cheesecake frosting is like mascarpone frosting,
and cream cheese frosting can, theoretically,
be over-whipped. More than mascarpone frosting,
which is delicious.
But, you don't want to over-whip things.
And let's get that last little bit of sugar,
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Now we're going to set this sugar aside,
come back to it in a few minutes.
Wipe down all that evidence that things got a bit
messy, and we're going to cream our butter.
Three sticks. Three sticks of butter is a cup
and a half, or three hundred and thirty-nine grams.
Cream it up. [Blends]
All right, so, my butter is nice and creamy,
room-temperature butter should yield to the touch,
when you press down; it shouldn't be hard,
but it shouldn't be melty either,
it's in between.
Nice pinch of salt, pinch pinch pinch...
And we're going to add in sixteen ounces
of cream cheese!
If you don't have cream cheese, you could also
use Neufchâtel cheese, which is very similar,
or you could use mascarpone as well.
In you go.
We're going to cream this up now,
mix it with that butter well. [Blends]
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And I'm going to add in a teaspoon of vanilla.
And, you know, scrape that bowl down, too.
This tastes delicious already,
and I'm not above eating it.
Why is cream cheese so good? [Blends]
I mean that's really, really good [Laughs]
It almost doesn't need the sugar.
All right, that's all mixed up,
and, by the by, I'm using a pound and a half of sugar;
you don't have to use that much.
This actually tastes delicious right now,
it is, you know, it's cream cheese and butter,
what's not to like?
I'm just going to add in, like, a cup or so
of sugar at a time and let it incorporate.
Give it a modesty cover.
Once that's incorporated, add the rest.
Or, another batch.
Great.
You can make this butter cream, like,
a day or two in advance, it'll be delicious.
Just refrigerate it, let it come to room temperature
when you're ready to use it, and then
give it a final whip right before using,
that'll help reconstitute it, give it a nice,
creamy, spreadable texture.
Look at this!
Let's just take a taste.
Mmm.
You might notice, though, it's very, like,
it's runny.
It's a runny mixture, so we have to add a little
bit more sugar in to firm it up.
But if you're putting this on a sheet cake,
or even using it like a glaze almost,
like a really thick glaze, it's fine right now.
I'm going to dump the rest of the sugar out.
Okay, let's check this out.
Fresh spin, a bit wider, and you can see it's
holding a peak more, so this is much more pipe-able.
I want to warn you, though, this is not
going to be great for stacking cakes;
it's a soft butter cream.
You want to have something firmer, because of the
cheese, it's just going to be wobbly and messy.
Maybe two layers are fine, you could do, like,
a sheet cake, cut it in half,
one layer of frosting, one layer of frosting,
that's fine if it's so big, but don't try and do, like,
a tall stackable cake.
You really want to do more of an Italian
or Swiss-meringue butter cream for that.
Click up here for my Italian butter cream video,
and click up here for my Swiss-meringue video.
So easy to make, really creamy, and perfect for
decorating. I have of course just so happened
to have made some red velvet cupcakes,
perfect for this frosting!
So, squeeze it out...
Nice!
So look, we get some definition,
you can see it doesn't have a firm peak
at the end; cream cheese frosting can give you
definition, you can pipe with it,
it's just not strong enough to maintain, like,
a couple cake layers on top of it.
So, enjoy, in moderation!
Accept it for what it is.
The best, delicious frosting that's not the best
for decorating.
All right, I'm going to go eat this cupcake now,
in private, no cameras please,
but if you like my videos, hit that like button
and subscribe, and thanks for watching!
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