Cream Cheese Frosting
Here is how to make Cream Cheese Frosting. I made this to go on a Red Velvet Cake, but it is a natural for Carrot Cake, and almost any type of cake or cupcake that needs icing. This recipe makes a generous amount of frosting. I used it to frost a 4-layer cake, so if you have only a 2-layer cake, you can divide all ingredients in half.
Here is how to make Cream Cheese Frosting. I made this to go on a Red Velvet Cake, but it is a natural for Carrot Cake, and almost any type of cake or cupcake that needs icing. This recipe makes a generous amount of frosting. I used it to frost a 4-layer cake, so if you have only a 2-layer cake, you can divide all ingredients in half.
- Carbohydrate 0.149865 g
- Cholesterol 61.06 mg
- Fat 23.03587 g
- Fiber 0 g
- Protein 0.24203 g
- Saturated Fat 14.588617 g
- Serving Size 1 1 Serving (29g)
- Sodium 163.6785 mg
- Sugar 0.149865 g
- Trans Fat 1.61293 g
- Calories 207 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
Standard ingredient lists omit the physical state required for dairy components to emulsify correctly. Both the butter and the cream cheese must reach precisely sixty-five degrees Fahrenheit before mixing begins, ensuring the fats trap air without separating or turning greasy under the friction of the beaters. Blending the softened fats together initially creates a uniform fat phase before any sugar enters the bowl. Confectioner's sugar provides structure through its cornstarch content alongside sweetness, requiring incremental additions so the fine particles hydrate evenly without clumping. Adding the full thirty-two ounces gradually while intermittently beating prevents grit and achieves a velvety density. Chilling the finished mixture for two hours before application firms the butter and cream cheese fats enough to hold architectural shapes against cake layers without sliding. Carrot cakes and red velvet layers provide the classic pairings for this style of icing, where the mild tang cuts through heavy spice profiles and dense crumb structures. Storage requires refrigeration due to the high dairy content, and leftover frosting holds safely in an airtight container for up to five days if brought back to a spreadable consistency at room temperature before use.
