Cream cheese frosting
A tangy, creamy frosting made by beating cream cheese with butter, powdered sugar and vanilla.
- Fillings, creams, frostings and sauces
A common ratio is about 2 parts cream cheese to 1 part butter, with powdered sugar added to taste. Use cold block cream cheese and soft butter, and beat only until smooth, because overbeating cream cheese makes the frosting runny.
It is softer than buttercream, so it suits carrot cake, red velvet and cinnamon rolls better than tall piped decorations. Frosted cakes should be kept in the refrigerator.
Make it at VanillaGoods
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