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.
Velvety Smooth Cream Cheese FrostingRecipe 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.
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.
Store any remaining frosting in an airtight container in the fridge for up to 1 week.
Sweetly ♥ Yours,