New recipes

Ultimate cream cheese frosting recipe

Ultimate cream cheese frosting recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This cream cheese frosting recipe truly is the ultimate! I use both cream cheese and mascarpone cheese, then whisk in whipping cream for a lighter texture. I particularly love it on carrot cake and red velvet cake.


Essex, England, UK

155 people made this

IngredientsMakes: 850 g icing

  • 250g cream cheese
  • 250g mascarpone cheese
  • 150g icing sugar
  • 1 teaspoon vanilla extract
  • 225ml whipping cream

MethodPrep:15min ›Ready in:15min

  1. Whisk together the cream cheese and mascarpone till smooth and fluffy. Add icing sugar and vanilla and beat again till smooth.
  2. Add the whipping cream in batches, whisking well between each addition. Beat well till thick and creamy.
  3. Use immediately to ice your cake, or chill till needed. Makes enough to ice a two to three layer 23cm (9 in) round cake.

Tip

You can use a total of 500g cream cheese in this recipe instead of both cream cheese and mascarpone.

Video

Cream cheese frosting

Recently viewed

Reviews & ratingsAverage global rating:(27)

Reviews in English (6)

I used 500g cream cheese (Philadelphia), 200g double(heavy) cream, whipped and icing sugar 100g with a tsp of vanilla paste and the result was bloomin gorgeous with carrot cake.-25 Mar 2016

Went down a treat on a "Just to Say I Love You"Easy to make and easy on the palette.-17 Mar 2016

Very good icing, tastes amazing. I used soft cheese instead of cream cheese, but I think they're very similar (I'm not good with cheese).-13 Feb 2016


Gemma’s Best Cream Cheese Frosting Recipe

If you are looking for the best cream cheese frosting recipe, we have found it. This is perfect for carrot cake and to ice all your favorite baked goodies.

Today we are sharing with you the best cream cheese frosting recipe and you are going to love it. Chef Gemma Stafford gets rave reviews for hers and it’s quick and easy to make.

It also has the perfect texture and taste. It’s ideal for slathering over your favorite carrot cake or sandwiching in cookies. When you need to ice a cake, look no further than this recipe.


Nothing Bundt Cakes: What is This Cake?

Nothing Bundt Cakes was started by bakers Dena Tripp and Debbie Shwetz with the goal to share their delicious, readily available cakes. Thanks to their desire to only use real and fresh ingredients, their business quickly grew nationwide.

Each of their bakeries has a warm and inviting feel to it, with the most delicious Bundt cakes. They make beautifully decorated cakes for many special occasions, such as baby showers, birthdays, gender reveals, holidays and sporting events. They offer many tasty Bundt cake flavors such as chocolate chip, classic vanilla, red velvet, white chocolate raspberry, confetti, carrot, lemon, marble, and pecan praline.

They are well known for their amazing cream cheese frosting that they add to their Bundt cakes. Its velvety smooth taste makes the perfect sweet treat when paired with their Bundt cakes. They are famous for their thick frosting petals that create a signature look for their cakes.


Ultimate cream cheese frosting recipe - Recipes

1. Beat the butter and cream cheese with an electric mixer until smooth.

2. Add sugar until you have a spreadable consistency.

3. Add the vanilla and beat just until smooth.

A Barbara Adams Beyond Wonderful recipe.

Lemon zest complements the natural tang of cream cheese for an extra-flavorful frosting. When it comes to topping carrot cake, nothing else compares.

This is a great anytime cake perfect for dessert, an afternoon snack or even a slightly decadent breakfast. You won’t be able to identify the kick of cayenne—you’ll just notice that the cake is exceptionally flavorful.

I can’t taste carrot cake without thinking of my friend, Barbara Buser, who used to prepare the treat every time our young families got together. In those days, Barbara and I could polish off most of a cake in a single afternoon! My version features Barbara’s incredibly moist cake, plus an updated icing that’s a little less sweet than the original—but equally impossible to resist. .

When I set out to master red velvet cake, I found many recipes just short of perfection – some were not as moist as I’d like, and others were a truly scary color. After lots of experimentation, I’ve arrived at my own personal favorite moist and delicious with a rich, sophisticated hue. Don’t plan on leftovers.


Cream Cheese Frosting

This frosting is nicely balanced between tangy and sweet, and spreads beautifully. It's the perfect complement for gingerbread, carrot cake, or pumpkin cake. A little chopped candied ginger on top dresses things up nicely.

Ingredients

  • 6 tablespoons (85g) butter, at room temperature
  • one 8-ounce package (227g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 1/2 to 4 cups (397g to 454g) confectioners' sugar
  • 1 cup (113g) chopped nuts, optional
  • 1/2 cup (85g) minced candied ginger, optional
  • 2 to 4 tablespoons (28g to 57g) milk, to make frosting spreadable

Instructions

Combine the butter, the cream cheese and the vanilla in a medium sized bowl, and beat them together until they are light and fluffy.

Add the sugar gradually, beating well.

Stir in the nuts and/or ginger.

Add the milk a little at a time, until the frosting is a spreadable consistency.


How to make this frosting:

It’s really quick and easy to make this frosting.

  1. Beat cream cheese and butter on medium high speed until nice and fluffy for about 2 minutes.
  2. Add powdered sugar and stir on low speed until incorporated. Then increase the speed to medium high and whip until smooth and fluffy.
  3. Add salt and vanilla extract and whip for another 30 seconds or so.
  4. And voila! Frost your cakes or cupcakes right away, or refrigerate it until ready to use.


Why does cream cheese frosting tend to come out runnier in countries outside of the US?

In America, they’re lucky enough to have something called ‘blocks’ or bricks of cream cheese, which are very thick and super dense – crucially, they contain very little moisture. What we have here in the UK is soft cream cheese that is easily spreadable, similar to the difference between butter and margarine – one is very easy to spread.

I’m keeping my fingers crossed that blocks of cream cheese become available in the UK eventually, in the meantime, I developed this method which helps you to achieve really stiff, thick cream cheese frosting.

IMPORTANT NOTE – This recipe works for me and my readers 90% of the time, but it occasionally (maybe due to humidity or other factors) doesn’t work and becomes runny. I’m in the process of testing more recipes to find one that’s even more foolproof, but in the meantime, I also recommend this recipe which uses double cream. The cream cheese frosting is lighter and fluffier, but it absolutely always holds its shape and is pipe-able.

  • 250g cream cheese
  • 100g soft unsalted butter
  • 400-600g icing sugar
  • 1 tbsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  1. First, take your cream cheese and drain it. This only applies to non-Americans – in the UK (and possibly in other countries!) we have very runny cream cheese. The cream cheese I came across in America was incredibly thick – the texture of a very thick mousse with absolutely no liquid in it whatsoever.

  2. Note – I only do this when my cream cheese appears to be runny. If I’m using goldessa cream cheese from Lidl, I don’t strain it as it’s very thick, but I do pour off any extra water from on top into the sink still.

  3. In order to get really stiff frosting, the excess fluid needs to be drained out before it’s used. Otherwise it will just become incorporated in the frosting and you’ll have runny frosting.

  4. To drain, scoop out your cream cheese onto the centre of a square of muslin cloth. Gather up the cloth and twist it, like you would the top of a piping bag. Hold it over a bowl or sink, and apply pressure, and watch liquid drip out! I got about 30ml out of mine. Once it seems like no more will come out (if you squeeze too hard tiny bits of cream cheese will start to push out too!), set the ball down on some kitchen towel to allow it to dry further.

  5. In a medium-large heatproof bowl, heat your 100g of butter in the microwave for 10-15 seconds. You’re looking for it to be incredibly soft, but not completely melted so that it changes colour. It should still have some of it’s structure. Next, take a whisk and whisk the butter thoroughly – at first it will be very lumpy as there are still some bits of unmelted butter. Whisk vigorously until there’s only smooth, liquid butter.
  6. Next, unwrap the muslin and scoop your cream cheese into the butter mixture. Use the whisk to whisk the two together until completely mixed. Now, switch from the whisk to a wooden spoon.

  7. Add in the icing sugar. I don’t normally weigh it – I simply continue to add it until the frosting seems right, but it’s always within the 400g – 600g window. It also depends on how sweet you’d like it! To add the icing sugar, hold a sieve over your bowl and add 150g at a time, sieving it into the bowl.

  8. Using the wooden spoon, gently fold the icing sugar in slowly. The aim here is to keep the frosting thick – if you overbeat it by stirring it too many times, the frosting will slacken (go more runny), so just barely beat in each lot of icing sugar before adding the next 150g.

  9. You will fear that you are going to end up with runny, lumpy frosting after all! But never fear, carry on and I promise it will turn out amazing!

  10. The frosting will at this point be very thick – as you can see in the photos – it will be so stiff it won’t fall from a spoon, or even from the bowl if you hold it upside down! *Try this at your own peril! If your frosting isn’t quite so thick, you can add some more icing sugar and then pop it into the fridge to cool before piping or using to decorate.

  11. Finally, stir in the vanilla bean paste and lemon juice. Set aside, or refrigerate until 10 minutes before you’re ready to use it. It’s perfect for holding it’s shape while piping!

Buttercream

Buttercream is by far the most common type of frosting, and it's made by combining a type of fat—usually, but not always butter—with sugar. Buttercream sometimes uses eggs to impart a smooth and airy consistency and the possibilities for adding flavor and color are nearly endless. There are at least five distinct types of buttercream frosting, although it can get confusing since one or two of them are known by multiple names:

  • Simple Buttercream: Also known as American buttercream, this one is essentially a combination of fat (i.e. butter) and confectioners sugar (aka powdered sugar). Optional ingredients include eggs (either whole eggs, just the yolks or just the whites), milk, half and half or nonfat milk solids. Note that cream cheese frosting is merely simple buttercream which uses cream cheese instead of butter as the fat.
  • Decorator's Buttercream: Because butter tends to melt at room temperature (or at least become very soft), buttercream frosting is not ideal for producing the decorative flowers and curlicues you see on fancy wedding cakes. The solution is to so-called decorator's buttercream, which—instead of butter—is made with vegetable shortening. In addition, decorator's buttercream is whipped considerably less than ordinary buttercream. What it lacks in lightness, it makes up for in stability, making it ideal for producing those decorative flourishes. Unfortunately, it lacks flavor, so it's not uncommon for a small amount of butter to be included.
  • Meringue Buttercream: Sometimes called Swiss or Italian meringue buttercream, this variation is made by beating a hot syrup of sugar and water into a basic egg white foam, then whipping softened butter into the resulting meringue to make the frosting. Heating the meringue gives it extra stability, which means this frosting is extremely light and airy.
  • French Buttercream: This is probably the richest buttercream and yet it's also extremely light in texture. It's made by adding boiling syrup into beaten egg yolks and then whipping into a foamy consistency, to which softened butter is then added and beaten some more until light and creamy.
  • Pastry-Cream Buttercream: Also known as German buttercream, this variation is made by combining pastry cream (which is a custard with some sort of added starch, such as flour or cornstarch) with butter, and possibly additional confectioner's sugar.


Cream Cheese Frosting

My favorite frosting and the one I use the most is cream cheese buttercream frosting. Homemade frosting is the best and it’s easy to make. I’ve tested this frosting with different amounts of butter, cream cheese, and sugar, and this recipe is perfect for piping and holds its shape well, so you can use it for cupcakes and layer cakes. Cream cheese frosting is delicious with cupcakes, cakes such as banana, carrot, or red velvet cake, and cinnamon rolls.


How to make the best Cream Cheese Frosting

  • The first difference between my recipe and the standard is that I use equal parts cream cheese and butter because more butter makes a slightly firmer frosting, especially when it&rsquos chilled.
  • I use slightly less sugar than average and a hint of lemon juice to enhance the flavor.
  • Butter and cream cheese have different textures. Butter is more brittle, especially when it&rsquos cool. As the butter gets warm it can become very soft and greasy, whereas cream cheese keeps a fairly consistent texture.
  • I start my Cream Cheese Frosting by softening the butter with the beater, then adding the sugar and finally the cream cheese. Because cream cheese has more water than butter, mixing the butter with the sugar first prevents the sugar from absorbing too much water from the cream cheese. This is why cream cheese frosting made in the usual way often becomes soupy.
  • This process allows the butter to become similar in texture to the cream cheese before the two are combined, even if the butter is still a little cool. So, no lumps!

Scroll through the step by step photos to see how to make the best Cream Cheese Frosting with no lumps:

This recipe has a pronounced cream cheese flavor (thanks to the lemon juice, which accentuates the cream cheese) and it&rsquos plenty sweet but not cloying. It&rsquos a versatile recipe that I use for carrot and red velvet cake, as a topping for breakfast buns and to decorate cheesecakes.

If you love classic frosting recipes like this you&rsquoll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It&rsquos available now on Amazon.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.


Watch the video: The BEST Cream Cheese Frosting Recipe - Just 5 Ingredients!! (August 2022).