Cream cheese frosting is just one of those things that gives such a unique flavour, totally different from a tradition frosting, which to me is just overly sweet and tasteless (I hope I’m not insulting too many people out there).
Adding the cream cheese allows you to cut back on the sugar and gives the frosting a rich and creamy taste at the same time. Bonus for you! It also goes well on so many sweet treats such as carrot cake cupcakes, red velvet cupcakes, banana bread…
This recipe makes enough to frost 20 cupcakes, but if you’re using this to frost a cake, feel free to double or triple the recipe
How to make cream cheese frosting
You only need 3 ingredients for this frosting, easy peasy! I like to use unsalted butter, but salted butter works just fine, and it enhances the cream cheese flavour. Make sure your butter has been left out at room temperature to soften.
Put the butter and cream cheese in a bowl and cream together till it’s pale and fluffy.
Sieve the icing sugar to remove any lumps before mixing it into your frosting. Although the sugar is supposed to be very fine , there are some big lumps in the bag. So even if you’re tempted to skip this step, don’t, or you may end up with gritty and grainy frosting! Trust me, that’s really unpleasant.
Cream Cheese Frosting
A delicious frosting you'll want to try for frosting your cakes and cupcakes.
- 65g butter, softened at room temperature
- 130g cream cheese, softened at room temperature
- 400g icing sugar
- In a bowl, cream together the softened butter and cream cheese until pale and fluffy.
- Sieve the icing sugar into a large bowl, then with the mixer on a low speed, add in sugar a spoonful at a time. The frosting should be so pale that it’s nearly white.
- Use immediately or store in the fridge for up to 1 week. Take it out in advance to defrost at room temperature after refrigerating.