I would recommend this to anyone! The cupcakes in these photos were frosted using an Ateco 848 tip. It was SO good and very creamy and delicious! 2 Stir in vanilla, then stir in powdered sugar. Thanks JJ. Replies to my comments This is a version of a classic buttercream, except that the cream cheese takes on a supporting role with the butter. This was a delicious frosting. What I love about this recipe is that it already makes a nice thick frosting, but if needed you can add more powdered sugar to make your cream cheese frosting even thicker. Excellent! Add more powdered sugar as needed until frosting is a thick spreadable consistency. Your email address will not be published. It will definitely work. The taste was pretty good, but I actually would have preferred more of the cream cheese taste and less of the butter. Sweet with just the right amount of tang, this from-scratch cream cheese frosting recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. one stick of butter is 4oz , 113 grams, 1/4 cup…….. Hi Debra! Softening the butter and cream cheese ensure that your ingredients will combine well and be lump free. Since I wanted my frosting "stiff" I used more sugar, which was great. Notify me of followup comments via e-mail. It normally lasts about a week in the refrigerator. This post may contain affiliate links. Cream Cheese Icing … Add comma separated list of ingredients to exclude from recipe. Great frosting! I am VERY confused, this recipe is saying 1/2 cup of butter 113g. Info. Which is it? I thought the consistency was perfect but I you feel you need to thin it add about a tablespoon of light karo. I have been searching for a cream cheese frosting that is not too sweet and this is it! Add comma separated list of ingredients to include in recipe. This way you won't pull the crumbs into the frosting and it looks fabulous. I decorate wedding cakes and this is the most delicious (not to mention easiest) recipe I've come across. Most people won't think twice about serving basic cornbread when is on the table. I recommend adding about 2 Tablespoons at a time until the desired thickness is reached. (This way the crumbs are only in the coat and it acts as a seal on the cake. I made it exactly as reciped and it was the right consistency and flavor. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I did alter it a bit to suit my taste. I hope you love the frosting regardless! Its rich flavor brings a party to a spice or carrot cake, banana bread or zucchini muffins. Hi do you know how long it keeps in the fridge please? Alternatively you can add cornstarch… see more on that below. Because it is 1/2 cup, not 1/4. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Wednesday I’ll be sharing one of my favorite cupcakes with you — the exact cupcakes seen in the photos above. cream cheese frosting, easy frosting recipe, softened (brick-style, not spreadable) (226g). Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. This caused the top layer of cake to slide about three inches to the right. I've made this so many times I haven't needed to look at the actual recipe for years! It’s a five-star favorite that has an ideal balance of sweetness and tanginess.