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    Cream Cheese Frosting

    Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

    Photography Credit: Elise Bauer

    Cream cheese frosting is a baking classic!
    It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.
    VIDEO! How to Make Cream Cheese Frosting

    Swaps & Suggestions for Cream Cheese Frosting
    This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes.
    Here are some fun variations!
    Add 1/2 a cup of unsweetened cocoa powder and a pinch of salt for a chocolate cream cheese frosting
    Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
    Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
    Add some blueberry syrup for blueberry cream cheese frosting
    Add a tablespoon of Amaretto or a quarter teaspoon of almond extract for an almond flavored cream cheese frosting

    From the editors of Simply Recipes

    How to Make This Frosting Thicker
    If the frosting is too thin, beat in powdered sugar one tablespoon at a time. It may require more powdered sugar than you’d think, so be patient.
    Do You Have to Refrigerate Cream Cheese Frosting?
    If your kitchen is around 70°F, then you can leave desserts with cream cheese frosting sitting out for up to a day. If your kitchen is warmer, or your dessert has been out for a while, refrigerate it.
    How to Store & Freeze
    Refrigerate leftover cream cheese frosting in a tightly covered container for up to one week. Let it soften on the counter 15-30 minutes before spreading. Freeze cream cheese frosting for up to 2 months. (Try leftovers sandwiched between graham crackers and frozen like ice cream sandwiches. Divine!)
    Use Cream Cheese Frosting with These Recipes

    Updated September 19, 2020 : We spiffed up this post with a new video. Enjoy!

    Cream Cheese Frosting Recipe

    This recipe makes enough frosting to frost one single layer round cake, a 9×13 quarter sheet cake, or 12-18 cupcakes.
    To frost a double layer cake, use 3/4 cup butter, 12 ounces cream cheese, 4 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract.

    Ingredients
    1/2 cup butter (1 stick, 4 ounces, 115g), room temperature
    8 ounces Philadelphia cream cheese (1 package, 224g), room temperature
    2 to 3 cups (360g) powdered sugar (also known as confectioner’s sugar), sifted
    1 teaspoon vanilla extract

    Method

    1 Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
    2 Beat in vanilla extract and powdered sugar: Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
    Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.
    3 Spread or pipe the frosting to decorate: Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Garrett McCord
    Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.
    More from Garrett LEGGI TUTTO

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    Red Velvet Cupcakes with Cream Cheese Frosting

    You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

    Method

    1 Preheat the oven to 350°F. Line a muffin tin with cupcake papers.
    2 Make the cupcake batter: Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
    Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
    In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
    Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
    3 Divide the cupcake batter: Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
    4 Bake the cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
    5 Cool the cupcakes: Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
    6 Make the frosting: Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
    7 Frost the cupcakes: Pipe onto cooled cupcakes and enjoy!

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO