I’ve struggled with it quite a bit, the cream cheese frosting.
Cream cheese has a temper especially when it is whipped. You never know if you’ll end up with a separated mess or perfect bliss. And then I found it: the solution. A recipe that truly saved me and brought me out of my cream cheese misery. And just because I know what it’s like to struggle with something like cream cheese, I want to share this amazing recipe with all of you who have experienced the same mess I have when making cream cheese frosting. And its delicious too of course. Use it on cakes, like Red Velvet or Carrot Cake, or piped nicely on cupcakes. Be adventurous and add melted chocolate or peanut butter, but take just a little at a time so it doesn’t split. Now, go and make bliss!
Cream Cheese Frosting
Yields enough frosting for 12 large cupcakes. Use preferably organic ingredients. Recipe adapted from kerrycooks.com.
100 gram/3.5 oz. butter, cut into cubes
250–300 gram/8.8–10.5 oz. cream cheese
150–250/5.3–8.8 oz. gram icing sugar or home made raw powdered sugar
a squeeze of fresh lemon juice
a pinch of salt
a splash of vanilla extract or vanilla seeds from 1/2 bean (optional)
1. This is an important step: soften the butter in the microwave but heating it in 5 second increments, until it’s soft but the cubes still holds its shape.
2. In a bowl, begin to whip the butter with a whisk (don’t use any machines!). You want to achieve a smooth and creamy but runny batter. No bits or pieces should be visible.
3. Start adding the cream cheese (it can be added straight from the fridge) and whisk continuously until the butter and cheese are combined into a smooth batter.
4. With a spatula, carefully fold the icing sugar into to the cream cheese-butter batter, just adding a little at a time, adjusting the taste and sweetness as you go a long. I prefer my frosting to be on the tangy side. That’s why I add some extra cream cheese by taking a small amount of the frosting and mixing it with more cream cheese before adding it to the rest of the frosting. This is to prevent it from splitting.
5. Add the lemon juice and vanilla if you like and carefully fold it into the frosting.
6. Aaand you have just made a bowl of perfectly fool-proof cream cheese frosting. Congratulations and bon appétit.