How to make Cream cheese Froasting

Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream. Cream Cheese Frosting pairs exceptionally well with a host of cakes, including the carrot cake, and red velvet cake. If you are making this frosting for your Christmas tree cake, you will need to double this recipe.

To have perfectly smooth cream cheese frosting with enough body to spread in dramatic swirls or even pipe through a pastry bag, you have to know these two secrets. First, overbeating breaks down the cream cheese, and produces grainy looking frosting that is too soft to hold a shape. Second, cold (not softened) cream cheese produces the best texture in both of our methods. Have the butter, if you use it, at the temperature recommended for the method you choose, and sift the powdered sugar after measuring.

These extremely moist, sweet, and perfectly dense cupcakes are killing me softly with each bite and it hurts so good. Some people are addicted to cream cheese frosting. Like…we should not be left alone together because I will inevitably do something that will make me feel shameful and sad that the workout we did that morning will count for nothing and then some.

If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and spice cakes and pumpkin-y stuff and your finger, this one’s for you.

The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar.

Tools: Electric mixer, paddle attachment

Preparation time: 10 minutes

INGREDIENTS

1	package (8 ounces) cream cheese, softened
1/2	cup butter or margarine, softened
1	teaspoon vanilla
4	cups powdered sugar

Direction:

Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.

In a large bowl, cream the butter and cream cheese on medium speed until combined and fluffy vanilla until light and fluffy

Set the mixer on low speed, and add the confectioner’s sugar to the creamed mixture in batches. After all the sugar is incorporated, increase to medium speed to thoroughly mix the ingredients.

Add the vanilla, and continue beating until combined.

Use immediately

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Notes:

It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!

If the frosting doesn’t completely combine in your mixer, scrape down sides of the bowl with a rubber spatula and continue beating.

For a peppermint cream cheese frosting, substitute 1⁄2 teaspoon peppermint flavoring for the vanilla. For a lemon cream cheese frosting, substitute 1⁄2 teaspoon lemon flavoring for the vanilla.