Does your cream cheese frosting always come out lumpy and/or runny? Do you have to add extra powdered sugar until you can't even taste the cream cheese anymore? These are always the problems I used to run into. But I've spent literally years perfecting this cream cheese frosting recipe and it is foolproof and amazing to give you a stiff frosting everytime without adding extra powdered sugar.
TRICK TO LUMP-FREE FROSTING
Room temperate cream cheese! That cold cream cheese is not going to seamlessly mix in to the buttercream. Make sure it's totally to room temp before you mix it in.
TRICK TO FIRM FROSTING
The key to keeping the frosting from getting soft and runny is to add all the powdered sugar to the butter and mix completely (Make sure you use your paddle attachment for this, not the whisk attachment!) Just pretend you're making a normal buttercream. Then slowly add in a little bit of cream cheese at a time. The paddle attachment helps break down the cream cheese better and keep it from getting lumpy.
Foolproof Cream Cheese Frosting
1 cup salted butter, room temperature
8 ounces cream cheese, room temperature
2 1/2 cups (345 grams) powdered sugar
1 teaspoon cinnamon (optional, usually used for holiday baking)
1 teaspoon vanilla extract
pinch of salt
Beat the butter for 1-2 minutes until it is softened using the paddle attachment.
Add in all powdered sugar and beat until completely combined, scraping down the bowl occasionally.
Then add the cream cheese, 1 oz at a time while the mixer is on low speed. Make sure to scape down the bowl occasionally.
Add in vanilla and mix. Then add in salt and cinnamon and mix.
Switch to the whisk attachment and beat on high until light in color and fluffy (3-5 minutes)
Spread or pipe onto cake.
Best used immediately. Take care in hot weather as the frosting will start melting quicker than normal buttercream!
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