Cream Cheese Frosting
This cream cheese frosting has that delicious cream cheese tang, but the structure of a classic buttercream. It is the perfect frosting for decorating mini lunchbox cakes.
Cream Cheese Frosting
Total Time: 20 Minutes | Yield: 7 cups frosting
Ingredients
1 ½ cups unsalted butter, room temperature (3 sticks)
½ cup full-fat cream cheese, room temperature
7 cups powdered sugar
1 teaspoon salt
2 tablespoons heavy cream
1 teaspoon lemon juice
1 teaspoon vanilla
How to Make It
Beat the butter and cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer, until smooth.
Add in the vanilla extract or vanilla bean paste and salt and beat on low until the ingredients are fully incorporated. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream.
If the frosting is too thick, add in additional cream (1 tablespoon at a time).
Cover the cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.
Chef Notes
This recipe makes about 7 cups of frosting, which is enough to frost an 8-inch layer cake or frost about 6 mini lunch box cakes.
Frosting can be made ahead of and stored in an airtight container in the fridge for up to 2 weeks. Bring to cool room temperature and beat with a spatula to make it a spreadable consistency before using.
You can tint this frosting any color you like using gel food coloring.