Cream Cheese Frosting
This creamy and light frosting is the perfect topping for your favorite desserts. With its simple ingredients and easy-to-follow instructions, you can achieve a professional-looking finish in no time.
This creamy and light frosting is the perfect topping for your favorite desserts. With its simple ingredients and easy-to-follow instructions, you can achieve a professional-looking finish in no time.
- Carbohydrate 892.483802564975 g
- Cholesterol 242.95 mg
- Fat 92.5503000025753 g
- Fiber 0 g
- Protein 0.9605 g
- Saturated Fat 58.2250400005151 g
- Serving Size 1 1 Frosting (1009g)
- Sodium 21.3900000257528 mg
- Sugar 892.483802564975 g
- Trans Fat 6.39821999994849 g
- Calories 4296 calories
Step-by-step
- I threw all the ingredients in a bowl and mixed with a spoon (that's right, by hand) until the confectioners sugar was incorporated.
- I noticed there were a lot of lumps so I got out the hand held mixer, and used it on med. for less then a minute. (that added SUCH a smooth and light texture!)
Operating without temperature control leads directly to a runny, unworkable glaze rather than a stable spread. This recipe yields a thick topping using only four basic components, but dairy and fat temperatures dictate whether the final mixture holds its shape on cakes and cupcakes.
- Bring both the 8-ounce package of cream cheese and the 1 stick of butter to precisely 65 degrees Fahrenheit before mixing to prevent curdling.
- Substitute pure vanilla extract at a strict 1-to-1.5 ratio downward, using 1 teaspoon of pure extract instead of 1 1/2 teaspoons of imitation vanilla to avoid thinning the batch with extra liquid alcohol.
- Sift the 4 cups of confectioners' sugar through a fine-mesh sieve prior to blending to eliminate persistent dry lumps without overworking the dairy.
- Use a handheld electric mixer on medium speed for exactly 45 to 60 seconds once the sugar is incorporated to aerate the fats without melting them.
- Store the finished frosting in an airtight container in the refrigerator for up to five days, or freeze it for up to one month before re-whipping.
Mechanical aeration transforms a dense paste into a light spreadable medium. Proper chilling stabilizes the high butterfat content before application.
