Cream Cheese Frosting Recipe

Our house looks like hell today. Because we are cleaning it. Every stuff is thrown here and there and we are still busy arranging it in order. So I am going to leave you with a simple frosting which is used in my favorite cake which I am going to post in the coming week.

Video for Cream Cheese Frosting Recipe

Similar Recipes,Chocolate Buttercream Chocoholid Chocolate FrostingCream Cheese FrostingVanilla ButtercreamFlour ButtercreamRolled Fondant Pin Before that I have to tell you one thing. I couldn’t find cream cheese in the place where I live. So I made my own cream cheese using yogurt which came out perfect.You could use that cream cheese in every recipe which calls for it. It tasted great and very cheap to make it at home. My next post is going to be the 300th post. So I have a special recipe for that. So wait for it.So here you go. Pin

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Cream Cheese Frosting Recipe Step by Step

1)Prepare some hung curd. It is just so easy, just pour some yogurt in some muslin cloth and put in fridge to drain off the excess water. Check this post for detailed recipe.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Pin 3)Cream it well Pin 4)Add in half of the icing sugar Pin 5)Mix till creamy Pin 6)Add remaining half and beat till creamy and it is nicely mixed in. Pin 7)If it is too thick, you can add some milk to thin it out Pin 8)Add a splash of vanilla and salt Pin 9)Mix well. Frosting done. Pin

Cream Cheese Frosting Recipe - 96

title: “Cream Cheese Frosting Recipe” ShowToc: true date: “2024-09-18” author: “Michelle Jones”

Cream Cheese Frosting Recipe

This decadent, silky smooth, cloud-like frosting is what dreams are made of! It’s perfect for just about any type of cake and it is so easy to make! And it brings one more layer of heavenly flavor to an already delicious cake. A frosting like this is where the statement “icing on the cake” likely started. Perfect upgrade. You can prepare it in a stand mixer or with a hand mixer, just use whichever you prefer. Just keep to my number one tip of chilling!

Best Cakes to go with Cream Cheese Frosting

Here’s a list of my favorite cakes to pair with it:

Carrot Cake Chocolate Cake (you can make it chocolate cream cheese frosting too, see note below) Coconut Cake Lemon Blueberry Cake Pumpkin Cake Red Velvet Cake Spice Cake Zucchini Cake

4 Ingredients for Cream Cheese Frosting

How to Make the Best Cream Cheese Frosting

Three easy steps to making this simple frosting:

How Long Can This Frosting Sit Out?

For food safety it shouldn’t sit out longer than 2 hours, but keep in mind it should be kept cool so it doesn’t get runny (if that comes before two hours. Even at room temperature (70 degrees) frosting can start to run so I recommend chilling shortly after frosting.

Does Cream Cheese Frosting Need to be Refrigerated?

Yes. Cream cheese frosting does need to be refrigerated (and can be chilled 4 – 5 days in an airtight container). Keep in mind upon chilling through it does harden up some so bring nearly to room temp before using or serving. Once you’ve added it to your cake the cake should be stored in an airtight container and chilled.

Can You Freeze Cream Cheese Frosting?

Yes cream cheese frosting can be frozen in an airtight container up to 3 months. Thaw for one day in the refrigerator then let rest on the counter to bring nearly to room temperature. Preferably rewhip for a minute with a mixer before using.

Can You Tint It with Color?

Yes absolutely. You can use gel food coloring, liquid food coloring (they make natural versions now), or powdered coloring such as beet powder (sift first). Remember when tinting a little goes a long way. How do You Make Chocolate Cream Cheese Frosting? To make chocolate cream cheese frosting just add 6 Tbsp unsweetened cocoa powder (sifted) to the mixture when adding powdered sugar. You can see it on this cake here.

How do You Thicken Cream Cheese Frosting (My Best Tip)?

My number one tip for cream cheese frosting is to make ingredients cool again. When cream cheese (and butter) gets softer it get’s runnier. I started doing this years ago and it’s been a game changer:

Upon completion of mixing frosting freeze the frosting in mixing bowl in short bursts, just a few minutes at a time. Then mix again using the electric stand mixer or hand mixer. Freeze briefly again. Mix again. This really just firms it back up quickly. Just don’t overdue it with freezing or it will get clumpy and become too hard for spreading over a soft cake. Work quickly to frost cake or cupcakes before it starts to return to warm room temperature again. Another thing that helps thicken is to add a little more powdered sugar.

Tips for Success

Use good quality cream cheese. The store brands can tend to have a runnier consistency. Don’t use whipped cream cheese in a tub. Don’t melt butter! If you have to soften in the microwave soften in short bursts on a low power, rotating butter every few seconds. But should just soft. Never add liquid. Save that for buttercream frosting, cream cheese frosting will be too runny if you try to add cream or milk. Whip and whip frosting to make it fluffy, but also be careful not to overdue it so it has some stability. Keep chilled and when out of the fridge keep at a cool temperature, don’t serve a cream cheese frosted cake outdoors on a hot summer day unless you’ve got a way to keep it cold or serve right away.