Cream Cheese Frosting

This recipe is super easy, and super delicious. It’s a thicker frosting, but if you want a fluffier mix, all you have to do is add more confectioners (powdered sugar)

  • 16 oz (should be two packages of Philadelphia Cream Cheese) I have to measure everything in grams here in Europe.. so it equates to 453 grams, but I use 500 grams since it’s a nice even number
  • 1/2 cup of butter
  • 1 tsp Vanilla
  • 1 TBS of lemon juice (much better if you use a fresh lemon, and squeeze your own, I promise!)
  • 2 cups (max of 4) of confectioners sugar. MAKE SURE YOU SIFT IT!

The frosting holds up better if the ingredients are on the cool side, though cold butter can be hard to work with. I suggest letting your butter warm up for a few minutes before starting, but keep your cream cheese cold.

Beat the cream cheese and butter together, blending well. Add vanilla and lemon juice.

Slowly add sifted confectioners sugar, otherwise it might go everywhere. Once all the sugar is in, blend until creamy.

Voila! You can use it immediately, or put it in the fridge to thicken up for a bit. I find it’s easier to frost cupcakes when it’s been chilled for about 30 min. The heat from your hands will transfer into the piping bag anyway and will warm it back up, but this prevents it from being too runny.

This stuff is perfect for red velvet cupcakes, cinnamon rolls, or whatever else you think is deserving of cream cheese frosting!

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