Cream Cheese Frosting
Cream cheese frosting for cakes and cookies — the classic vanilla bean version, pumpkin spice, browned butter, and a pipe-able one that holds its edges.
★ dessert
dessertCream cheese frosting
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Trazia RaeIngredients
- 8oz Cream cheese
- 1 stick Unsalted butter
- 1 teaspoon Vanilla bean paste
- 2 cups Powdered sugar
Instructions
- 1Let your butter and cream cheese soften
- 2In a mixing bowl combined all your ingredients and mix until smooth!
- 3Decorate cakes, Bundt cakes, cup cakes or even use as a layering for in between cakes!
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Open in Pepper →The Frosting Everybody Asks You To Bring
A good cream cheese frosting is the difference between a plain sheet cake and the one people ask about. It's tangy enough to keep sweet things from going flat, and it comes together with a hand mixer in the time it takes a cake to cool.
Cooks on Pepper reach for this collection at birthdays, church potlucks, and the Sunday afternoons when carrot cake or a pan of cinnamon rolls is already in the oven and the frosting is the last thing left to do.
Every recipe here is a cream cheese frosting worth making: the vanilla bean paste version most people save, a pumpkin spice one for fall baking, a browned butter cream cheese frosting, a simple version with milk and vanilla, and a pipe-able frosting for when you want clean swirls.
Quick Tips
- 1
Soften both to room temperature
Set the cream cheese and butter out 45 minutes to an hour before you start. Cold cream cheese leaves lumps no amount of beating will fix.
- 2
Beat the butter first
Whip the butter alone for 2 to 3 minutes until it's pale and fluffy, then add the cream cheese. It keeps the frosting from going soupy.
- 3
Sift the powdered sugar
Run the powdered sugar through a fine mesh strainer before adding it, about a cup at a time, so you don't get grit or hard little knots.
- 4
Chill before you pipe
Refrigerate the frosting 20 to 30 minutes before filling a piping bag so the edges hold their shape instead of slumping.
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