![]() ![]() ![]() Get creative with your icing and test it on more recipes in our Cake recipes collection. Strawberry Jelly Cake with Strawberry Cream Cheese Frosting.Now you’ve got the icing, what can you do with it? These recipes are just begging to be topped with cream cheese icing: For extra zing, try beating in a tablespoon of your choice of citrus juice into the icing. ![]() Sprinkle crushed nuts over the finished cake to add contrast to the icing.Add a teaspoon of vanilla extract to the butter and icing sugar in step one.Add a tablespoon of citrus zest to the butter and icing sugar in step one to make a zingy icing.Be careful not to over-beat the icing or it can turn runny. Continue beating until the icing is light and fluffy. Step 2Īdd the cream cheese and beat until it is completely incorporated. After trying a few buttercream frosting recipes, this easy vanilla buttercream frosting takes the cake with its unmatchable homemade taste. 100g unsalted butter, at room temperatureīeat the icing sugar and butter together in an electric mixer on a medium speed until the mixture comes together and is well mixed.Ideal for vegie based cakes, and a perfect companion to all spices, it is sure to be the perfect companion to your baked goods. That’s it! Everything you need to make a delicious, decorator-friendly cream cheese frosting.Finish off cakes, loaves and desserts with this creamy icing. Add it slowly and only enough to get the frosting to the consistency you need. If you find that your frosting is still too thin you can add either cornstarch or meringue powder a little bit at a time at the end to help thicken it up. The easiest and most common way to thicken cream cheese frosting is to add powdered sugar but this would make a sweet frosting even sweeter. Just give it a good whip once it’s all been added. Because the cream cheese is cold you want to make sure you incorporate it well so that there are no chunks of cream cheese in your frosting. I cut it up into small cubes (about 1 Tbsp each) and add them one at a time while the buttercream is whipping. By the time I’m ready to add it it has been out of the fridge for 10mins or so. I take my cream cheese out of the fridge when I start making the frosting. The frosting will obviously soften the longer it sits at room temperature but it starts out stiffer and easier to work with this way. Using it chilled makes for a stiffer frosting. There is some science behind it that I won’t try to explain but it made sense to me so I gave it a go and it worked great! Using Chilled Cream CheeseĬream cheese is already somewhat soft even straight out of the fridge so there is really no reason to have it come to room temperature. I learned about this technique - beating the butter and powdered sugar together first - from my friend Janice over at The Bake School. While most recipes call for beating butter and cream cheese first, I beat the butter and powdered sugar first and add the (chilled) cream cheese at the very end. Low fat and tub cream cheese is too watery and will make an already soft frosting even more so. Yay!īe sure to use full-fat block style cream cheese. Over the years I have tried countless different combinations and ratios of cream cheese to butter to powdered sugar and can finally say I have found one that I love and that works best for me. I have resigned myself to the fact that this is just how cream cheese frosting *is* though and accepted the fact that cream cheese frosted cakes will never be pristine and perfect but they will be delicious and that’s all that matters. It’s soft and impossible to get a nice, smooth look so I always just opt for something rustic like a swirl. Especially when it’s paired with certain flavors like Carrot Cake, Hummingbird Cake, and Pumpkin Cake.įrosting a cake with it, however, is the bane of my existence. Or rather that it’s so difficult to work with.Įven though I am not a cream cheese fan (you’ll never catch me ordering a cheesecake), there is something insanely delicious about cream cheese frosting. I have a love/hate relationship with cream cheese frosting. This is the perfect cream cheese frosting recipe for all your cakes, cupcakes, and cookies! A simple blend of butter, cream cheese, powdered sugar, and vanilla. ![]()
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