Cream Cheese Frosting
A simple cream cheese frosting recipe that's tangy, not too sweet, AND holds it's shape for piping & decorating cakes, cupcakes, macarons, & more.
Ingredients
- 8 oz salted butter (1 cup) Room temperature but not melty
- 13 oz powdered sugar (3 cups plus 1 tbsp)
- 2.8 oz buttermilk powder (2/3 cup) *see notes for substitutes
- 1 tbsp vanilla extract
- 12 oz full fat, block style cream cheese. Do not use the tub kind. (1.5 cups) slightly colder than room, 60-65℉. Cut into 1" cubes and set out 40 minutes before using in recipe to bring to room temp quicker)
- 1-2 pinches salt (to taste)
Instructions
- Beat the butter on medium high (Speed 8 Kitchen Aid) with an electric mixer for 3-4 minutes until it becomes pale in color, and light and silky in texture.
- While the butter is beating, sift the powdered sugar and buttermilk powder together into a separate medium sized bowl. Whisk well to combine.
- With the mixer on low, add the vanilla extract and then the powdered sugar buttermilk powder mixture into the butter a little at a time.
- Continue mixing on low until the mixture starts to come together (it will be dry and crumbly at first and then will come together with time) Increase the speed to medium (Speed 6 Kitchen Aid) for another 3 minutes until light and fluffy.
- Bring the speed back down to low, and add the cream cheese cubes in one at a time. Once all have been added, mix just until the cream cheese lumps start to disappear, and then briefly beat on medium speed (Kitchen Aid Speed 6) for just 15 seconds to fully incorporate. *Do not over mix or the frosting will become soupy.
- Add a pinch of salt to taste.
Notes
Buttermilk Powder Substitutes:
Dry Milk Powder works great in this recipe too, it just has less of a tangy flavor. Cornstarch can also be use which adds NO flavor, but the texture will be a touch more gritty.
If you opt for no buttermilk powder, dry milk powder, OR cornstarch, you will need to replace it with powdered sugar instead which will in turn make the frosting sweeter and potentially require an extra 1-2 oz for stability
Yield: Approximately 4 cups (or 2 lbs)
This recipe makes enough frosting to:
Fill 8-10 dozen macarons
22-24 Cupcakes with a Regular/Short Swirl
16-18 Cupcakes with a Generous Swirl
Storage
Airtight container in Fridge = Up 1 week
Airtight container in Freezer = Up to 2 months
Tips
- Bring cream cheese to the correct temperature (60-65F) a bit faster by cutting into to cubes, and leaving at room temperature for 30-40 minutes before using in the recipe. Microwaving is not recommended because it can overheat and destabilize the cream cheese.
- Avoid over mixing. Only mix until incorporated once the cream cheese has been added in.
- Cream cheese frosting can soften in warm environments. If it gets too loose/soft, chill in the fridge for 20-30 minutes and then hand stir or stir slowly in mixer before using.
- If a stiffer frosting is desired, add additional powdered sugar a spoonful or two at a time, folding it in by hand or on a very low speed until the consistency reaches the texture you'd like. The more powdered sugar there is, the sweeter it will be.
Tried this recipe?Let us know how it was!