Cream cheese frosting is lighter and tangier than standard buttercream frosting. It is easy to make and easy to use. It became popular in the United States in the 1960s and usually is used to frost red velvet, carrot or spice cakes or cupcakes. Cream cheese frosting requires refrigeration so it is not a good choice for cakes that will be outside of the refrigerator for too long or in warm and sunny environments.
Preparation time 15 minutes Cook time 0 minutes Makes about 445 grams (or about 1 pound)
100 grams (3.5 ounces) butter, at room temperature and cut into pieces
100 grams (3.5 ounces) full-fat cream cheese, at room temperature
1 teaspoon vanilla extract
240 grams (2 cups) confectioners’ sugar
Measure all of the ingredients.
Sift the sugar into a medium bowl.
Place the butter and cream cheese in a large bowl and beat until combined. Add the vanilla. Gradually add a spoon of confectioners’ sugar at a time, beating at low speed until it’s all incorporated. Increase the speed and beat until combined and the mixture is light and fluffy. Add more sugar to thicken or a few drops of water to thin, if necessary.
Use the frosting immediately on completely cooled cakes or cupcakes.
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Re-whip the frosting right before you use it so that it’s creamy again.
Note: This recipe can frost 12 cupcakes. You can double the recipe if needed.