Cream Cheese Frosting
Prep time
Total time
I invented this version of Cream Cheese Frosting back in the early 1980's when I wasn't happy with the taste and texture of the "standard" recipes I found. This one has more butter, a pinch of salt and even with all that sugar it doesn't taste too sweet!
Author: Toni
Recipe type: Frosting
Ingredients
- 1 cup Butter, softened - 2 Sticks
- 1 8-ounce package Cream Cheese, softened
- 1 teaspoon Vanilla Extract
- 1 Pinch of Salt (abt. ¼ tsp.)
- 2 teaspoons Milk
- 5 - 5½ cups Confectioners Sugar
Instructions
- Beat softened butter till light and fluffy.
- Add softened cream cheese and beat on medium speed of a mixer till well mixed and smooth.
- Add vanilla and salt, then gradually add in confectioners sugar 2 cups at a time. Increase the speed of the mixer as the frosting gets thicker.
- Once 4 cups of confectioners sugar has been added, add in the milk and 1 more cup of confectioner's sugar. Continue to beat till the frosting is light and creamy.
- You can use the frosting immediately if your cake is cooled. If you refrigerate the frosting for more than ½ an hour, be sure to leave it covered to warm on the counter for 30 minutes, then beat again to regain the fluffy consistency before you frost your cake.
Notes
Many times the consistency of frosting will vary depending on the humidity of the room, the moisture content of your butter, etc.
For frosting that's too thin and runny - Add ½ cup more confectioners sugar while beating, then test the frosting again. Continue adding ½ cups of sugar till the frosting holds its shape and can be spread or piped onto your cake.
For frosting that's so thick you can't spread it smoothly or pipe it from a bag - Add milk, 1 tsp. at a time while beating till the frosting is smooth and creamy and still holds its shape.
If your frosting looks like it's separating or splitting, it means that your kitchen is too warm, or that the butter got TOO soft. To correct it, STOP beating immediately. Cover the bowl and place it in the fridge for 30 minutes, then add ½ cup confectioners sugar and rebeat the frosting. Most times this will fix the problem and produce a lovely creamy frosting.
For frosting that's too thin and runny - Add ½ cup more confectioners sugar while beating, then test the frosting again. Continue adding ½ cups of sugar till the frosting holds its shape and can be spread or piped onto your cake.
For frosting that's so thick you can't spread it smoothly or pipe it from a bag - Add milk, 1 tsp. at a time while beating till the frosting is smooth and creamy and still holds its shape.
If your frosting looks like it's separating or splitting, it means that your kitchen is too warm, or that the butter got TOO soft. To correct it, STOP beating immediately. Cover the bowl and place it in the fridge for 30 minutes, then add ½ cup confectioners sugar and rebeat the frosting. Most times this will fix the problem and produce a lovely creamy frosting.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/cream-cheese-frosting/