Fat Gives Things Flavor
About the Recipe
Cream cheese frosting is one of those recipes that feels like a treat you should only have a couple of times a year because it is daunting to make. That is how I felt when I was learning to perfect my butter cream recipe, and the thought of adding another ingredient just seemed out of my wheelhouse.
Then I actually made it, and wow, was it easier than I thought it would be. This recipe has been a go-to for me for recipes like Red Velvet Cake, Carrot Cake, or even just to keep in the fridge to top my nightly dessert.
At my old workplace, I would often make treats or desserts for my employee's birthday or on their last day of work. A favorite coworker of mine requested cream cheese frosting, and that's it. No cake, no treat, so on her birthday, I showed up to work with a mason jar full of frosting for her!
Ingredients
12 oz Cream Cheese softened (340g)
3/4 cup Unsalted Butter softened (170g)
4 1/2 to 6 cups Powdered Sugar (510-680g)*
1 1/2 tsp vanilla extract (7-8g)
1/4 tsp salt
Preparation
Step 1
In the bowl of a stand mixer using the paddle attachment, beat butter until smooth and lighter in color. Should be more white than yellow.
Step 2
Add cream cheese and beat until just combined. Do not over-whip.
Step 3
Add powdered sugar gradually until the desired consistency is reached. For a firmer frost, add more sugar.
Step 4
Add vanilla and salt.
Step 5
Beat on low to medium speed until smooth and fluffy (5-7 minutes depending on mixer).
