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THE BEST CREAM CHEESE FROSTING (+ VIDEO)

The BEST Cream Cheese Frosting – thick, sturdy, and pipeable, plus not overly sweet!

Okay ya’ll! I’m serious when I say this is the BEST Cream Cheese Frosting recipe out there! I’ve tried so many kinds, and they work out okay, but I’ve always struggled with soft, stringy frosting. This cream cheese frosting is stiff, sturdy, pipe-able, spreadable, you name it! It’s not overly sweet like the other recipes either.

See the ripples in that frosting? Yep, that’s proof right there that it’s stiff enough to decorate with. The big difference between this recipe and all those other ones floating around the web, is that this recipe uses more butter and less powdered sugar.

This variation of more butter and less powdered sugar gives the cream cheese frosting a buttery, creamy texture, yet still has that tangy cream cheese flavor to it. Less powdered sugar helps it not be stringy, and the butter helps lighten and fluff up the frosting.

This is seriously my go-to cream cheese frosting recipe now. I will not use any other cream cheese frosting recipe in the future, so I am sharing this recipe, separately, in it’s own post, so you can refer to this post as often as I make this frosting in my culinary creations! Have you tried it this way yet? Make this ASAP!

THE BEST #CREAMCHEESE FROSTING

INGREDIENTS
  • 8 ounces cream cheese, cold (I typically use Neufchatel cream cheese)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract

YOU CAB TRY THIS RECIPE HERE

NOTES
*You can store this frosting either at room temperature (which is 70 degrees Fahrenheit) or in the refrigerator. Do not go back and forth storing from one to the other, for food safety reasons. Use your own judgement.

YIELD: 1 1/2 cups frosting, which will frost about 12-14 cupcakes

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