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!
1teaspoonlemon juiceoptional I love it as it cuts the sweetness
¼teaspoonsalt - Only if u are using unsalted butter.
Instructions
Use electric hand held mixer or stand mixer ( beater attachment and not whisk )
Beat the butter on medium setting for 3 mins until it's light in color and creamy.
Add in cream cheese and beat it on low setting for 1 minute until combined and smooth.
Add salt, vanilla extract, and lemon juice.
Gradually add the powdered sugar ¼ cup at a time on the lowest speed.
Use 4 cups of 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 3 seconds.
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.
If it seems too soft, go ahead and add a little more sifted powdered sugar. Add the remaining ½ cup sugar if needed.
Enjoy this creamiest frosting ever .
Add 1 teaspoon of milk only if the frosting seems thick. ( won't be needed though!)
For best results in piping, refrigerate the frosting for few hours before frosting.
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 1-2 hours.Butter should be soft to the 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 it in. 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.The frosting recipe is enough to fill and frost one 6” or 8” cake with a basic design. The frosting recipe can be doubled or tripled. Please go through the entire post for essential 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.
Storage tips.
This frosting stays well without losing shape or turning runny for up to 4 days in the fridge.I do not recommend freezing it.