This is my go-to frosting. It’s simple, easy, versatile and super tasty.
For years I struggled with the perfect frosting.
The “American” buttercream made with Crisco shortening is great for decorating cakes , but it’s not my favorite when it comes to taste. Traditional French buttercream has a wonderful flavor, but it is difficult to make. Plus, living in the South, I found that if it was too hot or too humid (like it is 90% of the time in Memphis), I found that my buttercream would easily melt if not refrigerated.
Then one day I came across a recipe for cream cheese icing.
The cream cheese adds great flavor … and more importantly adds the perfect creamy yet fluffy texture that is a pre-requisite for a good frosting. Cream cheese is also less temperamental than butter, so gone are more worries about wilting frosting if the weather was less than perfect.
Cream cheese icing is also the perfect topping for so many cake flavors. I often use it on coconut cupcakes as in the picture above. But it is equally delicious on a chocolate cake or red velvet cake. (Sometimes when I make chocolate cupcakes I sprinkle chocolate chips or chocolate jimmies on top to add a little pizzazz to my presentation.) Add a little lemon zest or lemon extract for the perfect topping to a lemon cake. Or slather your next carrot cake with this yummy frosting.
And speaking of cupcakes, I don’t know if you have noticed the fabulous cupcake liner in my photo above. I just discovered these wonderful paper baking cups by Sutton Gourmet Paper. They keep their gorgeous designs when baked! It is one of those inventions that I say …“Now why didn’t I think of that?!”
So get baking and top those cakes with this fool-proof Cream Cheese Frosting!
Cream Cheese Frosting
8 oz. cream cheese, room temperature
¼ lb. (or 1 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Add the sugar and beat until smooth.
Enough for 2 dozen cupcakes or 1 cake.