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Cream Cheese Frosting
This thick and fluffy cream cheese frosting has the perfect balance of sweetness and tanginess with my secret ingredient. It isn't runny and thin like a lot of other recipes can be. You can use this cream cheese frosting to decorate cakes and cupcakes, and it's even thick enough to pipe decorations.
Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 ⅔ cups (200g) powdered confectioner's sugar, sifted and divided
- 8 oz (227g) brick cream cheese, softened and cut into cubes
- 1 ½ teaspoon (7ml) lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Combine soft butter with 1 cup (120g) of powdered sugar in a large mixing bowl and mix for about 2 minutes on medium speed using an electric handheld mixer until very smooth and fluffy. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment.
- Cut the block of soft cream cheese into small ½ - ¾ inch cubes and mix it in 2-3 pieces at a time until full incorporated, thick, fluffy and pale in color.
- Add lemon juice and vanilla extract and mix until evenly combined, then mix in remaining ⅔ cup (80g) of powdered sugar until the frosting is smooth, fluffy and creamy. Be careful not to over-mix at this point or it can break down the cream cheese and become runny. If you notice that it is becoming runny, stop mixing immediately and place it in the fridge for 5-10 minutes to firm up.
- Use immediately to decorate cakes or cupcakes.
