Cream Cheese Frosting
A thick, stable, and velvety cream cheese frosting with the perfect balance of tangy cheese and sweet buttery richness.
Ingredients
Scale
- 225g Full-Fat Brick Cream Cheese (slightly cold)
- 115g Unsalted Butter (softened)
- 500g Powdered Sugar (sifted)
- 1 tsp Vanilla Extract
- 1 pinch Fine Salt
Instructions
- In a large bowl or stand mixer, beat the softened butter on medium speed until pale and completely smooth.
- Add the slightly cold cream cheese and beat until just combined with the butter (do not over-mix).
- Sift in the powdered sugar in two batches, mixing on low speed at first to avoid a mess.
- Add the vanilla extract and a pinch of salt.
- Increase the speed to medium-high and beat for about 2 minutes until the frosting is light, fluffy, and smooth.
- If the frosting is too soft, refrigerate for 20 minutes before piping or spreading.
Notes
- Use brick-style cream cheese, not the spreadable kind from a tub.
- Sifting the powdered sugar is essential for a lump-free finish.
- Do not over-beat once the cream cheese is added to prevent it from becoming runny.
Find it online: https://dishmio.com/cream-cheese-frosting/