Cream Cheese Frosting
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Cream Cheese Frosting
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Skip the tub of store-bought icing, because this easy cream cheese frosting recipe only requires 4 ingredients and about 10 minutes!
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Ingredients
- ½ cup (1 stick) salted butter, softened at room temperature
- 16 ounces cream cheese, softened at room temperature
- 1 tablespoon vanilla extract
- 2 lbs. confectioners’ sugar, sifted
Instructions
- Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl.
- Add vanilla and beat for 1 more minute.
- With the mixer on low speed, gradually add the confectioners’ sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve added all of the sugar, beat on low for 3 more minutes.
- Spread the frosting on the cake; refrigerate for at least 1 hour before slicing and serving.
Notes
- This recipe yields enough frosting for the tops and sides of a layer cake with two 8-inch or 9-inch layers. If you just want a thin layer of frosting on top of a 9 x 13-inch sheet cake, you can cut all of the ingredients in half.
- This recipe yields enough frosting for the tops and sides of a layer cake with two 8-inch or 9-inch layers. If you just want a thin layer of frosting on top of a 9 x 13-inch sheet cake, you can cut all of the ingredients in half.
- Cream cheese frosting is softer and creamier than traditional American buttercream frosting, so it's best suited for spreading on cakes, cupcakes, cookies, graham crackers, and fruit. It is not ideal for piping intricate, detailed decorations.
- Cream cheese frosting is softer and creamier than traditional American buttercream frosting, so it's best suited for spreading on cakes, cupcakes, cookies, graham crackers, and fruit. It is not ideal for piping intricate, detailed decorations.
- Sift the confectioners’ sugar to avoid any lumps in your frosting.
- Sift the confectioners’ sugar to avoid any lumps in your frosting.
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
- Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
- Spread the cream cheese frosting right away (while it's still soft and smooth), and then chill the cake for at least 1 hour (or overnight) before slicing. This is particularly important if you're frosting a layer cake, since the frosting will firm up and "set" when it's cool. This makes the cake easier to cleanly slice.
- Spread the cream cheese frosting right away (while it's still soft and smooth), and then chill the cake for at least 1 hour (or overnight) before slicing. This is particularly important if you're frosting a layer cake, since the frosting will firm up and "set" when it's cool. This makes the cake easier to cleanly slice.
Nutrition Information
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Serving
1batch of frosting
Calories
5968kcal
(298%)
Carbohydrates
932g
(311%)
Protein
29g
(58%)
Fat
248g
(382%)
Saturated Fat
150g
(750%)
Polyunsaturated Fat
10g
Monounsaturated Fat
64g
Trans Fat
4g
Cholesterol
702mg
(234%)
Sodium
2173mg
(91%)
Potassium
663mg
(19%)
Sugar
906g
(1812%)
Vitamin A
8928IU
(179%)
Calcium
478mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1layer cake or two 9 x 13 sheet cakes
Amount Per Serving
Calories 5968 kcal
% Daily Value*
| Serving | 1batch of frosting | |
| Calories | 5968kcal | 298% |
| Carbohydrates | 932g | 311% |
| Protein | 29g | 58% |
| Fat | 248g | 382% |
| Saturated Fat | 150g | 750% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 64g | 320% |
| Trans Fat | 4g | 200% |
| Cholesterol | 702mg | 234% |
| Sodium | 2173mg | 91% |
| Potassium | 663mg | 14% |
| Sugar | 906g | 1812% |
| Vitamin A | 8928IU | 179% |
| Calcium | 478mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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