I love cakes and I love cupcakes, but I am not the biggest fan of buttercream. If you're like me and don't like buttercream, then this cream cheese frosting might just be perfect for you! This frosting is creamy and delicious, and just the right amount of sweet. All the cream cheese frosting recipes I've tried till now have been way too sweet for my taste, so over lots of time and experimentation I came up with what I think is the perfect recipe to use for decorating your cakes or cupcakes!
This recipe can be coloured any way you desire, and once cooled it holds its shape beautifully allowing you to make any kind of swirl or shape with it! Check out my vanilla cake recipe here, my gingerbread cupcake recipe here, and my pumpkin cupcake recipe here to explore the different ways I've used this delicious and SUPER easy frosting recipe!
Ingredients
1 1/2 Cups Unsalted Softened Butter
8 oz Softened Cream Cheese
2 1/2 Cups Powdered Sugar (1 extra Cup if you like it sweeter)
1 Tbsp Vanilla Extract
A pinch of Salt
Instructions
Add butter to your mixing bowl and mix on medium speed until smooth, then beat on high speed for 1 minute, or until butter is light and fluffy.
Add in the softened cream cheese and mix on medium speed until combined. Scrape sides of the bowl so everything is evenly incorporated.
Add powdered sugar 1 cup at a time and mix until it is all incorporated, then turn speed up to high and beat for 3 minutes or until mixture has thickened and looks whipped and creamy.
Optional: Add in food colouring and continue to mix until combined.
Chill in the fridge for an hour or two and pipe onto your cakes or cupcakes!
Tips
Make sure butter is softened and fully mixed before adding in other ingredients to avoid having chunks of butter in your frosting.
Scrape down the bowl often to insure even incorporation.
Chilling in the fridge before pilling allows it to harden and makes it easy to create different shapes and swirls!
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