September 14, 2016

How to Make Cream Cheese Frosting

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Follow these tips on how to make Cream Cheese Frosting to whip up a creamy-textured, perfectly not-too-sweet batch!  Then all you need are a tasty carrot cake or some chocolate cupcakes to go underneath it.  Or on second thought, how about just a big ol' spoon?
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How to Make Cream Cheese Frosting ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com


I know I'm about to hear some "boos" on this, but I have to admit I'm not a fan of most frostings.  When it comes to cutting a cake, you won't get any fight from me to get the frosting-loaded corner piece ... or the piece with all the swirly frosting-formed flowers.  Nope.  Just give me a regular-old thin-layer-of-frosting piece.  And sometimes I'm known to even scrape that  off.

For me, most frosting is just plain too sweet.

But with homemade Cream Cheese Frosting?  That's  one frosting I could eat by the spoonful.

The slight tang from the cream cheese perfectly tones down the sweetness for me, creating one creamy frosting I absolutely adore.  Just pass the carrot cake or chocolate cupcakes, please!  Or the spoon, for that matter.

How to Make Cream Cheese Frosting ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com

When it comes to making perfectly creamy, not-too-sweet Cream Cheese Frosting, there are a few things to keep in mind:

1. Keep a good ratio of cream cheese and butter ~ I find using just a little more cream cheese than butter turns out the best texture, flavor, and creaminess.  For a batch of frosting for one cake or about 18 cupcakes, I recommend 8 ounces cream cheese to 7 tablespoons butter.

How to Make Cream Cheese Frosting ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com

2.  Accept no substitutions! ~ Use regular, full-fat cream cheese.  Substituting reduced-fat cream cheese can lead to runny, thin frosting that doesn't hold up well.  The full-fat original beats up fluffier and creamier, and keeps its shape better.  I recommend using only real butter for the same reasons.

3.  Beat until fluffy and smooth, but no more ~  One caution with how to make Cream Cheese Frosting with great texture is to be careful not to over beat it.  Over beating can also lead to runny, thin frosting that doesn't hold up well.  Once that frosting texture is fluffy and smooth, STOP the beaters!

How to Make Cream Cheese Frosting ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com

4.  Toss in a pinch of salt ~ To cut the sweetness and balance the frosting's flavor, toss in a pinch of salt.  But just a small pinch!  You wouldn't think just a tiny pinch of salt would make all that much difference in a big batch of frosting ... but it does.  We've taste-tested it here in The Kitchen is My Playground  household, and my hubby and I can both tell the difference between a no-salt and pinch-of-salt batch ... and much prefer the pinch-of-salt version (same thing with the only vanilla frosting I love).  But just a pinch will do! ... Any more than that, and the saltiness becomes too much.

With these tips in mind, you'll have one eat-it-with-a-spoon worthy Cream Cheese Frosting.  And if it's on a cake?  You will  have to fight me for that coveted frosting-loaded corner piece.

How to Make Cream Cheese Frosting ~ whip up a creamy-textured, perfectly not-too-sweet batch!  www.thekitchenismyplayground.com
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Cream Cheese Frosting
(Printable recipe)
Ingredients
  • 8 oz. cream cheese, softened {do not substitute reduced fat}
  • 7 T. unsalted butter, softened
  • 4 c. confectioners' sugar
  • 3/4 tsp. vanilla extract
  • pinch salt
Directions
  1. Beat butter and cream cheese in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract and salt; reduce mixer speed to low and mix for a few seconds until just combined.
  2. Add confectioners' sugar, 1 cup at a time, beating on low speed for a few seconds between each addition. Increase mixer speed to medium and beat for about 30 seconds until smooth.
  3. Use to frost one cake* or about 18 cupcakes.

NOTES:
- Using reduced fat cream cheese can make the frosting too thin and runny.
- Avoid over beating the frosting, as over beating can cause the frosting to become thin and runny, as well.
- * This recipe is plenty of frosting for a 9x13" sheet cake, or a 2-layer cake ... though for a layer cake, if you frost all around the sides (instead of just the top & between the layers) or like extra-thick frosting, I recommend making a double batch or batch-and-a-half.

Enjoy!


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8 comments:

  1. When you say 1 cake is that layer or single? Thanks for the recipe and tips.

    ReplyDelete
    Replies
    1. Hi, Sue! This recipe is plenty of frosting for a 9x13" sheet cake, or a 2-layer cake ... though for a layer cake, if you frost all around the sides (instead of just the top & between the layers) or like extra-thick frosting, I recommend making a double batch or batch-and-a-half.

      Delete
  2. Looks yummy! I look forward to trying it out.

    ReplyDelete
  3. I love cream cheese frosting, this looks like a great recipe! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

    ReplyDelete
  4. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

    ReplyDelete
  5. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

    ReplyDelete
  6. Yummy frosting!I made a double batch to frost a 3 layer carrot cake. Divine! Thanks!

    ReplyDelete

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