Cream cheese frosting is sweet and tangy with a unique flavor. It pairs perfectly with rev velvet, carrot cake, cinnamon buns and nearly anything you can think of. This tried and tested recipe for cream cheese frosting will come out perfect everytime. You will need a stand mixer or a hand mixer, you can make it by hand if you want to but you won’t get as good of a result because it’s almost impossible to whip it up as the one in the machine.
Start by adding room temperature butter to the bowl of a stand mixer or a large bowl if you are using a hand mixer. Mix on high speed for about 5 minutes until the butter has almost doubled in volume and is pale and light. The butter will help to stabilize the frosting which cream cheese on its own doesn’t do, giving it shape and texture.
When the butter is well whipped, add in room temperature cream cheese, when making any type of icing or just baking in general, make sure you are 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 well combined and the mixture has whipped consistency. Use a spatula to whip down the sides of the bowl to make sure everything is evenly combined.
When making this recipe never go for light or reduced-fat or spreadable cream cheese because you will be setting yourself for disappointment. Next, you will add powdered sugar, icing sugar or confectioners sugar, they all have the same purpose just different names.
Sieve to makes sure there are no lumps and start to add it in thirds to the butter and cream cheese mixture for about a minute between to make sure that everything is well combined. One last tip if you are planning to pip this frosting is to place it in the fridge for about 30 minutes before using it. This will help the frosting to firm up, y=[if you just drizzle it or spreading it over cake it is ready after you are done.
- ½ Cup | 1 Stick | 115g Butter
- 7oz | 200g Cream Cheese
- 3 Cups | 375g Icing Sugar | Powdered Sugar
- Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume.
- Add the cream cheese to the butter and beat for a minute until well combined.
- Sieve the icing sugar or powdered sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition.
- Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy.