Cream Cheese Frosting

Cream Cheese Frosting Made With Two Methods

In my search to make the perfect buttercream frosting, I came across a very interesting method by Sugarologie when it came to cream cheese frosting on Tiktok. She added the cream cheese after combining the butter with the sugar.

The reasoning behind this is that cream cheese (even the block kind) contains a fair amount of water, and this method would reduce the amount of moisture reaching the icing sugar.

This is achieved by coating the icing sugar with the fat from the butter. Then add the cream cheese for that tangy flavor. By coating the icing sugar with the fat from the butter, the water in the cream cheese can't interact with the sugar dissolving it and making a softer icing.

So I headed over to my delectable carrot cake tray bake recipe and made a batch of frosting but this time I switched up the method. And I was amazed!

Using this method, I was able to make a really stable pipe-able, not-too-sweet cream cheese frosting. A frosting that worked really well as a piping frosting as well.

What I did differently, was I skipped the first step of creaming the cream cheese, before taking it out of the bowl and moving onto the butter. I simply just cut my cream cheese into chunks and moved forward.

Which is method is better? Well, I kinda like both of them. For the carrot cake tray bake I feel that the softer cream cheese frosting works better. But for my chocolate cake with cream cheese frosting, the more stable method works better. I would also use the more stable method if I wanted to frost cupcakes.

Ingredients

Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

Butter adds softness, spreadability, and structure to frosting or icing. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). I have made frosting with baking margarine in the past. The flavor is vastly different (in my opinion). The final color of the vanilla cream cheese frosting will be dependent on how yellow your butter is.

Vanilla extract enhances the flavors of the other ingredients in the recipe, and for the vanilla flavor cream cheese is the backbone of the flavor.

Lemon juice can be used instead of vanilla extract for a more tangy variety.

Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal. For frosting, only add additional salt if using unsalted butter. In general, for cream cheese frosting I do find that Philadelphia cream cheese is also rather salty.

Cream cheese - I always use Philidelphia cream cheese in the block form for all baking and frosting requirements. Take note that the size of the blocks varies slightly between the USA and Australia/New Zealand.

Icing sugar (powdered or confectioners' sugar) is a finely ground sugar that typically contains between 2 and 5% of starch (such as tapioca or corn). This is a quick-dissolving sugar that is used to make icing or frosting.

Cocoa powder adds that delicious chocolate flavor. I recommend using a Dutch-processed cocoa powder for general homemaking. I use Cadbury Bournville cocoa powder.

Cream Cheese Frosting Method 1 - Traditional

Step 1 - Cut the butter and cream cheese into blocks. Bring the butter and cream cheese to room temperature. If your bowls are cold, run the outside of the bowls under some warm water and dry off before using.

Step 2 - In a large mixing bowl, with a paddle attachment, cream the butter and vanilla on a low to medium speed for 2-3 minutes.

Step 3 - Add in the cream cheese and beat together using the paddle attachment until well combined.

TIP - for the cream cheese to really mix into the butter properly, they must be of similar temperature.

Step 4 - Sift in the icing sugar to the cream cheese mixture and mix together at a low speed until just combined.

Step 5 - If needed, add in the milk or cream to thin out the icing, however, this will probably not be required for this method. *See Section my frosting is too hard or too soft.

Step 6 - If making chocolate frosting: Sieve the cocoa powder over the cream cheese frosting and mix in on a low speed until combined.

Cream Cheese Frosting Method 2 - Add cream cheese last

Step 1 - Cut the butter and cream cheese into blocks. Bring the butter and cream cheese to room temperature. If your bowls are cold, run the outside of the bowls under some warm water and dry off before using.

Step 2 - Place the butter and vanilla into a large mixing bowl and start beating with a whisk attachment on a low to medium speed for 2-3 minutes. Then increase the speed to high and beat for 3-5 minutes, scraping down the bowl in regular intervals to make sure all the butter is being beaten. The butter will become soft, fluffy, and almost white in color.

Step 3 - Sieve the icing sugar over the butter, add the salt, use the paddle attachment, and beat the icing sugar into the butter. The mixture will look fairly crumbly.

Step 4 - Add in the room temperature cream cheese and beat on low/medium speed with a paddle attachment until combined. The mixture will become thick. Start adding the cream/milk to thin out the frosting if needed as needed (especially if using a hand mixer).

TIP - See notes on frosting being too hard and too soft.

Step 5 - If making chocolate frosting: Sieve the cocoa powder over the cream cheese frosting and mix in on a low speed until combined.

My Frosting is Too Hard or Too Soft! What do I do?

If your frosting feels too soft after making it, it can be tempting to keep adding icing sugar until you get the right consistency. However, it must be noted that stand mixers and electric hand mixers add heat to the mixture, which makes the frosting feel softer as it is warm.

Before you add more icing sugar, rather allow the frosting to rest at room temperature or even in the fridge, allowing the frosting to cool down and firm up.

If you now want to use your frosting and it feels too hard for spreading or piping - I would not add additional liquids but rather soften the frosting in the microwave at short bursts. This will soften it up enough for spreading or piping and as the icing cools to room temperature it will harden up again.

Storage and Freezing

Cream cheese frosting should be stored in the fridge in an airtight container for a week. Or can be frozen in an airtight container for up to 3 months.

Defrost the frosting in the fridge overnight, and allow it to come to room temperature before using.

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