cream cheese frosting for piping and decorating cakes/ cupcakes
Enjoy this perfect workable cream cheese frosting on your favorite bakes. This rich and silky smooth cream cheese frosting is easy to prepare following the tips. It makes sturdy frosting to pipe rose swirls!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 1 cup /8 ounce package cream cheese/ 226 grams, at room temperature (soft to touch but not melted )
- 1/2 cup softened butter/ 113.5 grams at room temperature ( firm but soft to touch and not melted )
- 3– 4.5 cups confectionery sugar/ icing sugar sifted (important)
- 1 teaspoon vanilla extract/ essence
- 1 teaspoon lemon juice optional I love it as it cuts the sweetness
- ½ teaspoon lemon zest optional
- 1/4 teaspoon salt - Only if u are using unsalted butter.
- 1 teaspoon room temperature cream / milk/ liquid only if frosting is very thick
Use electric hand held mixer or stand mixer ( beater attachment and not whisk )
Beat the butter on medium setting 3 mins until it's light in color and creamy.
Add in cream cheese and beat it on low setting 1 minute until blended and smooth.
Add salt ,vanilla extract, lemon juice and zest.
Gradually add the powdered sugar 1/4 cup at a time on the lowest speed.
Use 3 cups sugar first. All the sugar needs to be added on low speed until combined .
Once combined increase the speed to medium and beat the frosting for 1 minute.
Check the consistency at this point.
Scoop some frosting with a spoon or a spatula and turn it over gently to check if it holds peaks. Soft peaks are ok. As it will get more sturdy after refrigeration.
Enjoy this creamiest frosting ever .
If it seems too soft, go ahead and add a little more sifted powdered sugar.
Add liquid only if the frosting seems thick . ( won't be needed though!)
Vegan options and storage instructions mentioned below.
Do try this eggless / vegan Fresh strawberry cake with vegan cream cheese frosting .
Making cream cheese frosting is very easy but it's important to follow few tips and tricks mentioned below-
Always use room temperature cream cheese. It should be soft to touch . Never use cream cheese melted or straight out of the fridge. I leave it out on the kitchen counter for 4-5 hours or overnight.
Butter should be soft to touch as well and not melted or runny .
Using cold cream cheese or butter will curdle your frosting.
Using melted one will make runny frosting.
So be patient and remember that if it starts well it will end well ;)
Use good quality butter and full fat cream cheese.
Always sift the confectionary/ icing sugar before adding to the cream . It makes a lot of difference.
Once you are done making the frosting refrigerate it for at least 1-2 hours or more to set before piping.
Frosting recipe is enough to fill and frost one 6” or 8” cake with basic design.
Frosting recipe can be doubled or tripled.
Please go through the entire post for important tips and tricks.
Sometimes due to weather conditions frostings tend to thin out.
Don't worry pop it in the fridge for 30 minutes or more.
And it will be perfect workable consistency.
Tint it in the color u like.
Add flavor variations of your choice.
Calories: 325kcal | Carbohydrates: 65g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 172mg | Potassium: 44mg | Sugar: 63g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.1mg