Thick Cream Cheese Frosting for Cakes
Versatile, fluffy, the best, ridiculously delicious! Cream cheese frosting is especially popular - it comes out thick and holds its shape well. You can make it in different ways; this recipe uses butter. It also works for pastries and cupcakes.
Cooking method
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Step 1:
How do you make cream cheese frosting? Gather the ingredients. The butter should be top quality, at least 82% fat. The cheese should be cream cheese with no additives - never processed cheese! Cut the butter into pieces and let it sit at room temperature for 1-2 hours to soften; cut into pieces, it softens faster than in one block.
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Step 2:
Once the butter is soft, put it in a mixing bowl. Add the powdered sugar. It's better to use powdered sugar - granulated sugar won't fully dissolve in the frosting and you'll feel the grains.
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Step 3:
Beat everything together for 2-3 minutes at medium speed until the mixture turns pale and fluffy. Don't beat longer than that, or the butter may start to separate.
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Step 4:
Then add the cream cheese to the butter. Beat everything together for another couple of minutes. It's best if the cheese is at room temperature - it blends into the frosting better and the mixture comes out smooth and even.
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Step 5:
That's it. The cream cheese frosting is ready! It should have a smooth, uniform texture. You can put it in a piping bag, or use it without one, spreading it with a regular knife.
- This frosting is very stable. You can use it right after making it. Use it to smooth a cake's surface and to create stable decorations. Layer cakes with it. Pipe neat swirls on cupcakes and pastries. The finished frosting keeps well in the fridge for 3-5 days. Just let it sit out at room temperature for a while before using, so it warms up and becomes easier to work with.
- You can, of course, just mix everything and beat it all at once. But beating it in stages makes the frosting whiter and more uniform, and the powdered sugar dissolves better, so it doesn't feel gritty.
- You can use a sugar substitute instead of sugar.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted country butter - 661 kcal/100g
- Salted country butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Powdered sugar - 374 kcal/100g
- Cream cheese - 223 kcal/100g
