Cream Cheese Frosting
Cream cheese frosting relies on temperature control. If your cream cheese is too soft or your butter is too warm, the frosting will turn into a puddle instead of a stable, spreadable cloud. You are looking for a state where both fats are cool to the touch but pliable, allowing them to whip into a smooth, dense cream that holds its shape on a cake or cupcake.
Temperature is your only constraint.
If the ingredients are too warm, they won't emulsify. If they are too cold, you will get lumps that refuse to smooth out.
- stand mixer or hand mixer
- silicone spatula
- fine-mesh sieve
What goes in.
- 8 ozfull-fat cream cheese, slightly softened
- 1/2 cupunsalted butter, softened
- 3 cupsconfectioners' sugar, sifted
- 1 tspvanilla extract
- 1 pinchfine sea salt
Eliminate the Grittiness
Always push your confectioners' sugar through a sieve before it hits the bowl. Lumps in the sugar are nearly impossible to beat out once the cream cheese is added.
The method.
Cream the fats
Beat the cream cheese and butter on medium speed for 2 minutes. Stop when the mixture looks uniform and pale, with no streaks of yellow butter remaining.
Incorporate sugar
Add the sifted sugar one cup at a time. Mix on low speed until combined, then increase to medium-high to whip in air.
Add flavor
Pour in the vanilla and salt. Beat for another minute until the texture is stiff enough to hold a peak on the end of a spatula.
Other turns to take.
Lemon Zest
Add one tablespoon of finely grated lemon zest to brighten the density of the cheese.
Brown Butter
Replace the standard butter with brown butter that has been chilled back to a solid state.
When it doesn't go to plan.
If the frosting feels loose after mixing, put the entire bowl in the refrigerator for 15 minutes, then whip again briefly.
Do not over-beat once the sugar is fully incorporated, or the frosting can lose its structure and become runny.
Use block-style cream cheese rather than tub-style, as tub varieties have a higher water content that prevents the frosting from setting.
The ones that keep coming up.
Why is my frosting lumpy?
Usually, this happens because the cream cheese was too cold when you started. It needs to be pliable enough to integrate with the butter instantly.
Can I make this ahead of time?
Yes, it keeps in the refrigerator for up to three days. Let it come to a cool room temperature before using it to pipe or spread.