Cream Cheese Frosting for a Majestic Cake
How to whip up a generous batch of silky Cream Cheese Frosting, perfect for crowning a magnificent 4-layer cake.
How to whip up a generous batch of silky Cream Cheese Frosting, perfect for crowning a magnificent 4-layer cake.
- Carbohydrate 196.503204125 g
- Cholesterol 123.428625 mg
- Fat 42.644347 g
- Fiber 0 g
- Protein 3.604265875 g
- Saturated Fat 25.56590485 g
- Serving Size 1 1 Serving (281g)
- Sodium 347.6297375 mg
- Sugar 196.503204125 g
- Trans Fat 4.3821693625 g
- Calories 1158 calories
Step-by-step
- In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together.
- Then, use an electric mixer to beat thoroughly.
- Stir in 2 tablespoons of vanilla extract.
- Add 2 pounds of confectioner's sugar, a little at a time.
- Stir in each addition, and then beat it with a mixer.
- Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture.
- Beat the entire mixture, until it is very smooth.
- Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes.
- This is one of the most delicious and versatile frostings that you can find!
- I hope you
The ingredient weights on the counter do not reveal how temperature dictates the final structure of a high-fat emulsion. Softening the butter and cream cheese to exactly sixty-five degrees Fahrenheit prevents the emulsion from breaking during mechanical mixing. Incorporating two full pounds of confectioner's sugar requires patience because large sugar loads overwhelm cold dairy fats instantly. Adding the powdered sweetener incrementally prevents heavy dust plumes while ensuring the sucrose dissolves completely into the fat phase. A handheld electric mixer handles this dense mass efficiently when operated at medium speed. Beat the final mixture until tiny air pockets disperse evenly, yielding a smooth spreadable density. American-style frostings of this category rely entirely on sugar concentration for microbial stability rather than cooked egg whites or custards. Consequently, this high-sugar spread holds its shape reliably at room temperature for up to four hours without weeping or sliding off vertical cake tiers. For advance preparation, store the finished mixture in an airtight container in the refrigerator for up to three days. Condensation will form on plastic wrap if the seal allows air contact during chilling. Press plastic wrap directly against the exposed surface to block moisture accumulation. Cold refrigeration firms the butter and cream cheese significantly. Re-whipping the chilled mass for sixty seconds restores workable softness before application. Freezer storage extends usability up to one month when wrapped in heavy-duty polyethylene. Thaw frozen batches overnight in the refrigerator before applying mechanical action to regenerate smoothness.
