Velvety Smooth Cream Cheese Frosting

IMG_8272 Finished Cake


Cream cheese frosting is a nice accompaniment to such cakes as carrot and zucchini cakes, red velvet cakes, and banana cake, to name a few. In fact, it works well with vanilla and chocolate cakes, too. This frosting is made with cream cheese, butter, confectioner’s sugar and vanilla. Some cream cheese frosting recipes are cloyingly sweet due to a high ratio of confectioner’s sugar to the cream cheese and butter. However, a fair amount of confectioner’s sugar is necessary to provide the proper consistency for spreading and therefore, cannot be avoided. To counteract the sweetness of the sugar, I’ve added a few tablespoons of sour cream. Its tanginess cuts the sweetness of the sugar and reinforces the cream cheese flavor. In the final step of this recipe, it’s essential to beat the frosting for at least 5 minutes on medium high. This aids in breaking down the confectioner’s sugar and producing a smoother, creamier result. This cream cheese frosting is tangy, flavorful and full-bodied, leaving additional flavoring unnecessary yet welcome, if desired.

IMG_8284 Standing Cake Piece

Velvety Smooth Cream Cheese Frosting

Recipe by: Leelabean
 
(Yield: About 4 ½ cups)
 
¾ c (1 ½ sticks) unsalted butter, room temperature
4.5 oz cream cheese, room temperature (do not use low-fat or fat-free)
4 c confectioner’s sugar
3 T sour cream
1 ½ t vanilla extract
¼ t salt
¼ c heavy cream or milk, to adjust final consistency
 
Variation:
 
Cheesecake-Flavored Cream Cheese Frosting
2 T cheesecake-flavored instant pudding mix (add this in with the sugar)
 

In the bowl of a stand mixer or using a hand-held mixer, beat the butter and cream cheese together until light and well combined. Add the confectioner’s sugar, one cup at a time, incorporating well after each cup is added. Pour in the vanilla, salt, and sour cream and beat on medium high until the frosting is fluffy and cloud-like, about 5 minutes.

IMG_8245 Pre Whip Frosting

IMG_8253 Post Whip Frosting

Note the difference between the two pictures shown above. The first is of the frosting before the 5 minutes of beating. The second is after. The frosting becomes light, airy, and whiter, and spreads like a dream, just the way a delicious cream cheese frosting should.

If the frosting is too thick, add 1 T at a time of the cream or milk until the consistency is to your liking. Frost your cake or cupcakes as desired. This frosting is ideal atop my Scrumptious Carrot Cake and equally delightful on my Classic Hummingbird Cake.

IMG_8261 Dollop of Frosting on Cake

Store any remaining frosting in an airtight container in the fridge for up to 1 week.

Sweetly ♥ Yours,

Leelabean

4 comments

  1. […] Carrot Cake2 cups of flour1 cup of sugar1 cup of brown sugar2 teaspoons baking soda1 teaspoon baking powder1 tablespoon cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon gingerpinch of cloves1 cup canola oil1/2 cup coconut oil (melted, make sure to measure out after melting)1 1/2 teaspoons vanilla extract4 large eggsabout 3 cups grated carrotshandful of chopped walnuts (optional)Preheat oven to 360 degrees and grease two 9 inch round cake pans.Mix the sugars, oil and vanilla until smooth. Add the eggs one at a time and beat until combined.Mix flour, baking soda, baking powder, and spices in a separate bowl, whisk to combine. Gradually add the flour mix to the wet mix, until combined. Fold in carrots and walnuts (if using). Pour into cake pans and bake for 30-40 minutes, until a tooth pick comes out clean from the middle and the cake appears done. Let the cakes cool, then remove from pans and transfer to cooling rack and allow to cool again before frostingVelvety Cream Cheese Frosting3/4 cup (1 1/2 sticks) of butter4.5 ounces cream cheese, room temperature (do not use low fat or fat free)4 cups confectioners sugar3 tablespoons sour cream (or greek yogurt)1 1/2 teaspoons vanilla extract1/4 teaspoon salt1/2 cup milk to adjust consistency at the endUsing a stand or hand held mixer, beat the cream cheese and butter until light and well combined. Add the confectioners sugar, one cup at a time, incorporating each cup well. Add the vanilla, salt and sour cream, beat on medium high until the frosting is very fluffy, about 5 minutes. (click link of original recipe for visual on what final frosting will look like)Adjust the consistency of the frosting with the milk (add milk if frosting is too thick) then frost your cake!Carrot Cake recipe adapted from King Arthur Flour and Frosting recipe from Leelabean Bakes […]

  2. Dianna says:

    I did not add the heavy cream to the recipe because it was already to soft, It was already to runny, the taste was good but to soft to be able to frost the sides of the cake. Any sugestions.

    • Leelabean says:

      Dianna,
      I would leave the cream out altogether and if your frosting is too loose, just pop it in the fridge for an hour or so and it will firm up nicely for you. Then you can rewhip and frost. Hope this works! 🙂

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