Cream Cheese Frosting

Cream cheese, is a classic cake frosting. It can be hard to work with, as it is a little soft, and more difficult to pipe, than a buttercream frosting. I am going to give the basic Cream Cheese Frosting, with add in suggestions, and tips to make is stable.

#1 Do not add flavorings or cream to the mix, until you see the consistency of the cream cheese, butter, and powdered sugar. 

#2 If you have to add a flavoring, such as vanilla, almond, or lemon extract; add before you add any other liquid. The extract may be all the liquid you need.

#3 The cream cheese and butter have to be room temperature before mixing. Make sure all the lumps are out, before adding the sugar.

#4 If your frosting is loose, put it in the refrigerator to chill a bit; then try again.

These suggestions go for any frosting, really. Go lightly on the liguids, or skip them, altogether. Once you have a runny, or loose frosting, it is hard to correct. You would think adding more powdered sugar would help, but the sugar acts as a liquid, making the frosting more loose, and overly sweet. 

Once you have your cake decorated, store in the refrigerator. This is a crusting frosting; it will develop a slight crust. That helps to set the frosting, but gives a sugary tooth feel. 

Let's get to that recipe!

Youtube demonstration here: Cream Cheese Frosting

CREAM CHEESE FROSTING

INGREDIENTS:
1 (8 ounce) Package cream cheese, room temperature
1/2 Cup butter, room temperature
1 Teaspoon vanilla extract (optional)
16 Ounces powdered sugar

DIRECTIONS:
Beat cream cheese and butter, until completely smooth. Stir in flavoring. Stir in the powdered sugar. Scrape down the mixing bowl. Beat on high, 1 minute.

 
MIX INS:
Pecans
Walnuts
Coconut
Candy