Cream Cheese Frosting Recipe

Photo: Uncut Recipes

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Imagine a humble, family-owned bakery nestled in the heart of a bustling city. An unusual haven in a world that often moves too quickly. The walls have borne witness to a remarkable journey – one fueled by love for simple, wholesome ingredients and the magic they create when combined just right.

One day, an enthusiastic young baker named Sam decided to try something different. He wasn't after the flashy, complicated recipes that were so in vogue. Instead, he wanted to pay tribute to the simple, comforting flavors he adored. The first thing that came to mind was cream cheese frosting - an underrated hero in the world of desserts.

He remembered an old recipe - straightforward and timeless. It didn't demand rare ingredients or complex techniques. All it called for was cream cheese, butter, confectioners' sugar, and a dash of vanilla extract. Just everyday items, but in Sam's hands, they transformed into something extraordinary.

His process was like a calming morning ritual. He started by blending softened cream cheese and butter, their smooth harmony setting the stage for the symphony to follow. Then, in went a tease of vanilla extract, infusing the mix with its subtle yet enchanting aroma. Last, but certainly not least, the sugar was gradually incorporated, adding sweetness and structure to the medley.

When it came to that final whisk, it wasn't just about achieving a silky texture. For Sam, it was about pouring in every bit of his love and passion into the bowl. The result was more than a frosting; it was a symbol of patience, dedication, and pure delight.

As soon as the first batch of cupcakes adorned with Sam's frosting hit the display case, they became an instant hit. People across the city found joy in this comforting frosting, elevating their daily cupcake or cake into a moment of shared happiness.

JUMP TO:

INGREDIENTS:

Cream Cheese:
- Selection: Cream cheese is the star of the show in this recipe. Always opt for full-fat cream cheese for the richest taste and the best texture. Reduced-fat or non-fat cream cheeses can result in a frosting that's too thin or lacks depth of flavor. Brands do matter in this case - Philadelphia cream cheese, for instance, is widely favored by professional chefs for its consistently high quality.
- Why it's used: Cream cheese gives the frosting a tangy, rich flavor that contrasts nicely with the sweetness of the confectioners' sugar. Its creamy texture also provides body and spreadability to the frosting.
- Alternatives: If you can't find cream cheese, mascarpone can be a good substitute, although it will result in a slightly sweeter and less tangy frosting.

Unsalted Butter:
- Selection: Always choose high-quality unsalted butter for your frosting. Look for butter that is a light, creamy color – too yellow indicates that the butter might have a high amount of beta-carotene, which can affect the flavor. Unsalted butter allows you to control the level of salt in your frosting, which is why it's preferred in baking.
- Why it's used: Butter adds a luscious, creamy texture to the frosting, and it helps stabilize the mixture. Its rich, slightly sweet flavor complements the tanginess of the cream cheese.
- Alternatives: If you're out of unsalted butter, salted butter can be used in a pinch. Just be aware that this may slightly alter the overall taste of your frosting.

Vanilla Extract:
- Selection: When it comes to vanilla extract, always go for the pure, not imitation. Pure vanilla extract is made from real vanilla beans and has a much richer, more complex flavor profile. While more expensive, the depth of flavor it adds to your dishes is well worth it.
- Why it's used: Vanilla extract adds a sweet, floral note to the frosting that enhances the overall flavor. It helps to balance out the tanginess of the cream cheese and the sweetness of the sugar.
- Alternatives: If you don't have vanilla extract, you could use a vanilla bean or vanilla paste. One vanilla bean is equivalent to about 3 teaspoons of vanilla extract.

Confectioners' Sugar: As for the Confectioners' Sugar, make sure it's fresh and hasn't absorbed any odors from other items in your pantry. If it has formed clumps, sift it before using to ensure your frosting is smooth.

Half-and-Half: Regarding the Half-and-Half, it's not in this recipe but if needed in a recipe, you can make it at home by mixing equal parts of whole milk and heavy cream. This homemade version might not be as stable when heated compared to the store-bought one due to the difference in fat content, but for recipes that don't require heating, it works perfectly fine.

MAIN STEPS:

Softening the Cream Cheese and Butter: The starting texture of your cream cheese and butter is vital to achieve a smooth, lump-free frosting. These ingredients should be at room temperature, ideally around 68°F (20°C). If they're too cold, you'll have a hard time blending them smoothly, but if they're too warm, your frosting may become too runny. The key is to plan ahead - remove them from the refrigerator about an hour before you start.

Beating the Cream Cheese and Butter: This process requires patience and meticulousness. You should start at a low speed and gradually increase to avoid splattering. Ensuring that the mixture is smooth before proceeding to the next step is critical. Any remaining lumps will mar the texture of your final product. The color should also lighten as you beat the mixture, indicating that you've incorporated enough air to make it fluffy.

Incorporating the Vanilla Extract: This step might seem simple, but it's important to mix the vanilla extract thoroughly into the cream cheese and butter. This ensures that the vanilla flavor is evenly distributed throughout the frosting.

Gradual Addition of Confectioners' Sugar: Adding the sugar gradually prevents the frosting from becoming grainy. It also helps to avoid a cloud of powdered sugar in your kitchen! Add the sugar bit by bit, ensuring each addition is fully incorporated before adding the next. This step cannot be rushed.

Continued Beating After Sugar Addition: After adding all the sugar, don't stop there. Continue to beat the mixture for a few more minutes. This helps to dissolve any residual sugar grains and incorporate more air into the frosting, making it lighter and fluffier.

Using the Frosting: Once your frosting is perfectly smooth, it should be used immediately, or refrigerated if not being used right away. If refrigerated, it might need to be beaten slightly before using to restore its creamy texture.

SERVED WITH:

Dessert: Red Velvet Cake (United States): This classic American cake is characterized by its bright red color and velvety texture, often achieved using a combination of buttermilk, vinegar, and cocoa powder. Cream cheese frosting is its traditional topping, providing a rich and tangy counterpoint to the cake's sweet, cocoa-infused flavor.

Dessert: Carrot Cake (United Kingdom): A moist and dense cake made from grated carrots, nuts, and spices like cinnamon and nutmeg. In the UK, it's traditionally topped with a layer of cream cheese frosting, which offers a creamy contrast to the cake's hearty texture and spiced flavor.

Dessert: Pumpkin Bars (United States): These dessert bars are made with a pumpkin-based batter, similar to a pumpkin pie, but baked in a rectangular pan and cut into squares or rectangles. The tangy cream cheese frosting complements the earthy and sweet pumpkin filling.

Dessert: Cinnamon Rolls (Sweden): Known as "kanelbullar" in Sweden, these are sweet, yeasted rolls filled with a cinnamon-sugar mixture. Topping them with cream cheese frosting adds a tangy sweetness that complements the warm cinnamon flavor.

Main Course: Jalapeno Cornbread (Southern United States): This spicy and cheesy cornbread from the Southern U.S. is often served as a side dish. Pairing it with a spread of cream cheese frosting can balance the heat from the jalapenos, making it a unique and decadent main dish.

Cake: Banana Cake (United States): A sweet cake made from ripe bananas, it's moist and rich with a strong banana flavor. When topped with cream cheese frosting, it provides a tangy contrast to the sweet and fruity taste of the cake.

Drink: Chai Latte (India): A hot beverage made from spiced tea and frothed milk. The creamy and spicy flavors of a chai latte pair well with a slice of cake or dessert topped with cream cheese frosting, as the spices in the chai complement the tangy sweetness of the frosting.

ALTERNATIVES:

Swiss Meringue Buttercream (Switzerland): This is a light, silky, and not too sweet frosting that's perfect for decorating cakes. It's made by whipping cooked egg whites and sugar into a meringue, then adding softened butter and vanilla extract. Its airy texture and delicate sweetness make it a perfect alternative to cream cheese frosting.

Chantilly Cream (France): Also known as whipped cream, this is cream that is whipped by a mixer, whisk, or fork until it is light and fluffy. Sugar and vanilla extract are often added for flavor. It's a light and airy topping that can be used just like cream cheese frosting, especially for fruit-based cakes and pastries.

Buttercream Frosting (United States): This is a type of icing or filling used either inside cakes, as a coating, or as decoration. Traditional buttercream frosting is made by creaming butter with powdered sugar, then adding vanilla extract for flavor. It's rich and sweet, making it an excellent alternative to cream cheese frosting.

White Chocolate Ganache (France): This is a frosting made from white chocolate and heavy cream. The mixture is heated until the chocolate melts, then cooled until it reaches a spreadable consistency. It's richer and sweeter than cream cheese frosting, but can be used in similar ways.

Creamy Mascarpone Frosting (Italy): Mascarpone cheese, sugar, and vanilla extract are combined to create this luscious, tangy, and sweet frosting. It's not as tangy as cream cheese frosting but offers a similar creamy texture.

Lemon Buttercream (United States): This is a type of buttercream frosting that uses lemon juice and zest to add a bright citrus flavor. It's creamed together with butter, powdered sugar, and vanilla extract. The tangy lemon flavor is a nice contrast to the sweetness, much like cream cheese frosting.

Sour Cream Frosting (Eastern Europe): Sour cream, powdered sugar, and vanilla extract are mixed together to create a tangy, sweet, and creamy frosting. It's not as thick as cream cheese frosting, but it offers a similar tanginess.

HISTORY:

Cream cheese frosting's story cannot be told without first discussing the birth of cream cheese itself. The sweet and tangy cream cheese that we know and love today is credited to an American dairyman, William Lawrence, from Chester, New York, who in 1872, sought to recreate the French Neufchâtel cheese. Lawrence's creamier, richer version quickly found favor in the culinary world, marking the beginning of a delicious journey.

While it's hard to pinpoint the exact moment someone first decided to whip cream cheese into a frosting, the idea itself seems like a natural progression. After all, what could be a better match for sweet and moist cakes than a rich, creamy, and mildly tangy topping?

Cream Cheese Frosting's big break, however, came with the rising popularity of carrot cakes in the mid-20th century. The two made such a perfect pair that it was almost impossible to imagine one without the other. The creamy frosting's tanginess beautifully contrasted the cake's sweet, spiced flavors, making it a favorite across the United States. This was likely the spark that caused cream cheese frosting to surge in popularity, leading it to be used in other baked goods like red velvet cakes and various cupcakes.

Photo: Uncut Recipes

This frosting also found its place in festive traditions. For example, in some regions of the U.S., it's customary to celebrate Easter with a beautifully decorated carrot cake, and naturally, cream cheese frosting is an integral part of this tradition.

Today, cream cheese frosting holds a cherished spot in the global dessert scene. Whether you're in a chic bakery in New York City, a quaint cafe in Sydney, or a traditional patisserie in Paris, you're sure to find a sweet treat adorned with this silky frosting. It’s not just an ingredient; it's a symbol of celebration, a canvas for creativity, and an essential element that elevates ordinary baked goods into something extraordinary.

TIPS:

Flavor Infused Sugars: One way to give a unique twist to your cream cheese frosting is by using flavor-infused confectioners' sugar. There are various flavored sugars available in the market, like lavender, rose, or even citrus. Using one of these instead of the regular confectioners' sugar can introduce a subtle yet delightful twist to the frosting.

Citrus Zest: You can brighten up the flavor profile of the frosting by adding some citrus zest. A little lemon or orange zest can add a fresh note to balance out the richness of the cream cheese and butter. It adds depth and a touch of sophistication to the frosting.

Cold Bowl Technique: Professional bakers often chill their mixing bowl before whipping frostings. A chilled bowl can help the frosting stay firm and hold its shape better, especially if you're dealing with a warm kitchen.

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Layering of Flavors: Consider adding a layer of flavor with some liqueur. A splash of Grand Marnier, Amaretto or even some Bourbon can add an intriguing note to your frosting. Remember, you don't want to overpower the frosting's flavor, just complement it.

Fine Salts: A pinch of high-quality sea salt or pink Himalayan salt can be added to balance and enhance the sweetness. These fine salts dissolve easily and bring out the complexity of the flavors.

Ingredients:

Conversions and Servings: CUPS: 1 22.5 cm / 9in Round Cake or 12 Cupcakes CUPS: 1 25cm / 10in Round Cake or 24 Cupcakes IMPERIAL: 1 9in Round Cake or 12 Cupcakes IMPERIAL: 1 10in Round Cake or 24 Cupcakes METRIC: 1 22.5 cm Round Cake or 12 Cupcakes METRIC: 1 25cm Round Cake or 24 Cupcakes

Directions:

01 - Start by taking your Cream Cheese and Butter, which should be softened (this means it's not straight from the fridge, but has been allowed to sit at room temperature for a while to become soft). Place them in a medium-sized mixing bowl. Use an electric mixer on a low to medium speed, or a whisk if you don't have a mixer, and blend the cream cheese and butter together. You want to continue this until the mixture is free of any lumps and has a smooth, creamy consistency. This process is called "beating."

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02 - Now, it's time to add some flavor to your mixture. Pour in the Vanilla Extract. Stir it in gently with your mixer or whisk until it's fully blended in with your Cream Cheese and Butter Mixture.

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03 - The next step is to add the Confectioners' Sugar, which is also known as Icing Sugar or Powdered Sugar. But don't just dump it in all at once! You want to add it gradually.

04 - After all your Sugar has been added and mixed in, continue to beat your Frosting for a few more minutes. This will ensure that it's silky smooth and ready to spread onto your Cake or Cupcakes.

05 - Once your Frosting is perfectly smooth, it's ready to use!

Photo: Uncut Recipes

Notes:

Soften the ingredients: Cream cheese and butter should ideally be softened at room temperature. Cold ingredients won't blend as smoothly, but you don't want them melted or too soft either. If you're in a hurry, you can cut the butter into small pieces and microwave the cream cheese in short bursts of 10 seconds to speed up the softening process.

Vanilla Extract: This recipe calls for a small amount of vanilla extract for flavoring. However, feel free to experiment with other extracts like almond or lemon, depending on your preference or the dessert you're making. Just be careful, as extracts are potent and a little goes a long way!

Storing: If you're not planning on using the frosting immediately, store it in an airtight container in the fridge. The frosting should keep well for about a week. However, remember to let it come back up to room temperature before using it again to make it spreadable.

Alternative sweeteners: If you're looking for a less sugary option, consider substituting part of the confectioners' sugar with a powdered sugar substitute. Just keep in mind this might alter the taste and texture slightly.

Flavor variations: You could add a bit of zest (like orange or lemon zest) or spices (like cinnamon or nutmeg) to change up the flavor of the frosting to suit the type of cake you're making. Just remember to add these extras in moderation, as you don't want to overpower the base flavor of the cream cheese.

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Written by: Uncut Recipes

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