What is Cream Cheese Frosting?

Cream cheese frosting is a buttercream that incorporates plain cream cheese, making the buttercream lighter, fluffier, and a little tangy. If you find regular buttercream a bit too sweet, then cream cheese frosting is for you!

I find cream cheese frosting incredibly versatile. It’s the classic choice for carrot cakes, zucchini cake, and other spiced cakes. But it’s also fantastic paired with classic flavors like chocolate and vanilla.

This cream cheese frosting is flexible in how you use it. You can spread it as a layer between cakes, use it to frost cakes, or pipe it onto cupcakes, as it’s stable enough to hold its shape.

But does cream cheese frosting taste like cheese?

Nope – trust me! Cream cheese frosting doesn’t taste like cheese or even like cream cheese. The cream cheese is whipped together with butter, and then plenty of sugar is added. What the cream cheese brings to the frosting is tanginess and lightness, not a cheesy flavor.

How to Control the Consistency of Your Cream Cheese Frosting

Making cream cheese frosting is really easy. You whip together the butter and cream cheese until it’s fluffy, then add the remaining ingredients. The only (slight) challenge is finding the perfect consistency, which depends on how you plan to use the frosting:

• If you’re using it as a layer between cakes, it’s best if it’s not too thick, as it can be hard to spread evenly.
• If you want to pipe the frosting and have it hold its shape, a firmer consistency is best.

The consistency is controlled by the balance between powdered sugar and milk. If your frosting is too thick, add a little milk, whip, and test again. If it’s too runny, add a bit more powdered sugar, whip, and test again.

Are You Going to Pipe Your Frosting?

If you plan to pipe your frosting, make sure it’s cold. Chilled frosting is firmer and will give you a cleaner result when piped. Simply refrigerate the frosting before using it, and it will hold its shape beautifully!

Recipe

The Best Vanilla Cream Cheese Frosting

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A wonderful tangy and light vanilla buttercream with cream cheese. Perfect for spreading on cakes to elevate the flavor, or for piping onto cupcakes, as the frosting holds its shape beautifully.

Time: 15 minutes mins

Difficulty: Beginner

Yield: 1 batch*

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Ingredients

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• 100 g soft butter
• 200 g cream cheese (plain)
• 450 g powdered sugar (approximately)
• 1 tsp vanilla extract
• 1-4 tbsp milk or heavy cream (to adjust desired consistency)

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Instructions

• Add the soft butter and cream cheese to a bowl. Whisk until completely smooth using a hand mixer or stand mixer.
  100 g soft butter, 200 g cream cheese
• Gradually add the powdered sugar a little at a time while mixing on low speed. Once all the sugar is incorporated, increase the speed to high and whisk until the frosting becomes fluffy.
  450 g powdered sugar
• Add the vanilla extract and mix it in.
  1 tsp vanilla extract
• Adjust the consistency by adding milk or heavy cream. More milk will make the frosting softer, while more powdered sugar will make it firmer.
  1-4 tbsp milk or heavy cream

Notes

*YIELD: 1 batch of this recipe makes 6 dl (2 1/2 cups) – enough to frost a thin layer on a 22 cm (8-inch) round cake, a thick layer on a rectangular cake (about 23x33 cm or 9x13 inches), or to pipe frosting on 16-18 cupcakes (like in the picture).

CONSISTENCY: The consistency of this frosting is controlled by the ratio of powdered sugar to milk. If your frosting is too thick, add a little milk. If it’s too runny, add a bit more powdered sugar.

Note that If your butter is very soft, it may result in a too soft frosting. Simply refrigerate the frosting until it firms up to the desired consistency.

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