Cream cheese icing is nothing short of amazing! It’s super sweet, creamy, fluffy and buttery, yet yields that signature tang from the cream cheese. This particular recipe is great for decorating and the perfect crusting cream cheese icing. Crusting is where the outer layer of the icing hardens leaving a nice firm surface for piping intricate designs or for attaching adornments that are adhered to the cake such as gum paste or fondant.
This frosting is very easy to decorate with. Treat it just like you would buttercream. You can achieve smooth sides, sharp edges and precise piping no problem.
Although it tastes superior, traditional cream cheese icing is far too dense and hard to decorate precisely with, and fails to hold its shape properly. If I had to choose I’d pick cream cheese buttercream every time. The texture and flavor are so delicate and can complement a variety of sweets.
That being said, this recipe is very subtle in cream cheese flavor which I absolutely love. I’m just not a fan of heavy cream cheese icings. Plain cream cheese too, is just not my cup of tea either. To me, it has a weird flavor and texture I’m not in love with, but I love it in buttercream form! It is actually pretty delicious. I know my little guy loved it!
I just need those extra ingredients (mainly butter) to soften the cream cheesiness a bit! They also do serve a purpose though – to create a stable icing. But I do know many people are head over heels in love with cream cheese. That is why this recipe can be easily altered to fit your personal palate.
This particular recipe is three parts butter to one part cream cheese. However, if you want more cream cheese flavor shining through, swap out some butter for cream cheese. Equal parts butter and cream cheese is a delicious blend, and so is one part butter to three parts cream cheese, but I do caution the more cream cheese you use, the less stabilization you’ll have. If you use a lot of cream cheese and mix it a tad too much, it will break down and its structural integrity will be lost. I’ve mixed it too long a few times too many and it looks more like cream cheese soup! Impossible to ice with, but still delicious!
This icing complements some of its best friends – the red velvet cake and carrot cake perfectly…or cookies or brownies…cinnamon rolls, or any other cake or sweet you’d like! It really goes with everything!
I just have to let you know again, it’s fluffy, light, creamy, perfectly sweet and most of all -deliciously cream cheesy addictive. You’ve got to try this recipe out!
It’s simple to make. Take a stand mixer or hand mixer and cream your room temperature, unsalted butter until it’s light in color and fluffy.
Add your room temperature cream cheese and whip into the butter until fully incorporated. Scrape your bowl well. Add vanilla and all of your powdered sugar. Start out mixing slowly so a cloud of sugar doesn’t fill your kitchen. I’ve had this happen many times and the clean up is never fun!
Once it’s incorporated a bit, turn up the speed and whip until smooth, creamy and fluffy – about 2 to 3 minutes more. If you’re looking for a looser texture you may add a tablespoon or two of heavy cream.
Now it’s time to decorate and enjoy!!!
Perfect Cream Cheese Buttercream
A subtle cream cheese icing that it great for decorating cakes. The texture of buttercream, but the flavor of cream cheese.
- 12 Oz. Butter unsalted & Room Temperature
- 4 Oz. Cream Cheese Room Temperature
- 1 3/4 Pounds Powdered Sugar
- 1 Tbsp. Vanilla
- 1-3 Tbsp. Heavy Cream Optional
1. With stand mixer or hand mixer, whip butter until fluffy and light in color.
2. Scrape bowl, and add cream cheese.
3. Whip into butter until completely incorporated.
4. Scrape bowl and add in vanilla and powdered sugar. Mix in slowly and whip a minute more until light and fluffy.
5. If you’d like a less firm icing, add heavy cream and mix until desired consistency is achieved.
6. Enjoy and decorate your sweet treats!!!
If you’d like a more cream cheesier icing, you may replace some butter for cream cheese.
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