My favorite frosting. Sweet, tangy and can go on basically anything. If I am choosing between two desserts on the day and one has cream cheese frosting and the other doesn’t, it can truly be the deciding factor.
So here is a basic to add to your recipe box. Cream cheese frosting is impossible to mess up. But to get that super smooth, shiny frosting- remember these few tips.
Sift! Sift! Sift! Sifting is one of those steps I tend to skip if I am feeling lazy. Often it doesn’t make a difference but for this- it does! So sift your confectioners’ sugar before mixing it in.
The only thing you have to worry about when whipping up a batch is over whipping at the end. You can get a slightly soupy mess if you let your mixer run too long.
And my last tip is to let your frosting refrigerate for at least 3 hours or overnight. Unlike other frostings, cream cheese frosting has little structure and is easily affected by temperature. So keeping it cold makes it easier to work.
Pipe, slather and frost this on any cake or muffin. No baked carb is unworthy of being adorned by this gorgeous creation.
Cream Cheese Frosting
Makes 3 Cups
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners’ sugar
- In the bowl of an electric mixer with the paddle attachment, beat cream cheese on medium-low until smooth for 1 minute. Add butter and cream for 2 minutes. Sift confectioners’ sugar and add to bowl, mix on low speed until just combined.
- Beat frosting on medium speed for 1 minute. Cover and refrigerate for 3 hours or overnight before using.