Monday, February 27, 2017

The Cream Cheese Frosting

Cream cheese frosting is an incredible thing. The tang and sweet combo is just right for so many cakes...carrot, red velvetItalian cream, on and on. It can be a bit frustrating too. 


If the temperatures aren't quite right or if it's over-mixed, you may find yourself throwing it out. Ah! That is such a sad moment when your work ends with nothing but wasted ingredients! 



Cream Cheese Frosting 

8oz cream cheese, diced, 30 minutes at room temperature
113g unsalted butter, 30 minutes at room temperature 
275g (2 1/2c) powdered sugar, sifted
1tsp vanilla bean paste or vanilla extract
1tsp heavy whipping cream

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese. Mix on low until completely mixed and smooth, but do not mix any extra! Scrape down the bowl and paddle often to avoid over mixing some of the mixture while not mixing the rest. 

Add in the powdered sugar in three additions. Only mix until combined! Scrape down the sides of the bowl as needed. Add in the vanilla during the last bit of mixing. Now, turn the mixer up to high for 5-7 seconds. Do not over mix! 

If it is too thick to pipe, mix in the heavy whipping cream. Most of the time I don't think it's needed. 

***My kitchen is typically cool when I decorate. If your kitchen is warm, make sure the butter and cream cheese are a cool room temperature. 


  1. Did you just add ground pecans to this recipe on your last cake you posted on Instagram?

    1. Hi! Yes, I toasted the pecans first. Then, I ground them until really fine in the food processor along with the powdered sugar for the frosting. If you grind just the pecans they will turn to a nut butter before they are fine enough. Then, after I combined the cream cheese and butter I added the nut mixture in. I made a separate batch for the pecan portion so that I wouldn't overwork the cream cheese. Thanks for reading and commenting! :)