CREAM CHEESE FROSTING

March 8, 2012

Oh, man. Just wow. Okay, let me snap out of it. This frosting is, just, like, liquid gold. Is frosting really a liquid? Whatever. It is frosting gold. Frosting is not even my favorite part of a dessert, and I could eat this by the spoonful.

Use this cream cheese frosting. And no other one. Ever.

Simple Cream Cheese Frosting from Rachel Schultz

CREAM CHEESE FROSTING
Makes about 2 cups

12 tablespoons butter, softened
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

Whip butter for 2 minutes. Add cream cheese and mix for 1 minute. Slowly add powdered sugar until incorporated. Add vanilla and salt. Beat for three minutes.

CREAM CHEESE FROSTING from Rachel Schultz

Cream Cheese Frosting
 
Author:
Serves: About 3 cups
Ingredients
  • 12 tablespoons butter, softened
  • 8 ounces cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
Instructions
  1. Whip butter for 2 minutes.
  2. Add cream cheese and mix for 1 minute.
  3. Slowly add powdered sugar until incorporated.
  4. Add vanilla and salt. Beat for three minutes.

 

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Comments

  • Alyssa hill

    I made the pumpkin cupcakes for a family party and I also used the cream cheese frosting, I got so many compliments! I have been looking for a cream cheese frosting recipe that doesn’t melt for the longest time and this one is the best! It tastes amazing and it held up. Thank you so much!

  • Rachel

    Our frosting came out a little thin, do you have any idea how to thicken it up? It tastes amazing but came out as a glaze.

    • Mary Ann

      I agree that cream cheese frosting is hard to get a consistency that isn’t too thin. I haven’t tried this particular recipe, but notice that it uses more butter than most cream cheese frostings. This should help it hold up, unless the butter is too warm. You might try chilling the frosting a bit. The temptation is to add more dry ingredient (powdered sugar), but doing so will make the frosting so sweet it will set your teeth on edge. I have made the mistake in the past of trying to flavor cream cheese frosting with strawberry or raspberry puree–adding liquid made it break down completely. I think chilling or adding another tablespoon or two of butter is your best fix. Good luck!

  • Fantastic! Cream cheese frosting (icing) is the best!

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