Cream Cheese Frosting
November 7, 2017 | By Jeremy Scheck | 1 Comment
Cream cheese frosting is my favorite frosting to eat. It’s so tangy and creamy; I just love it! It can, however, be a pain to work with if it gets too loose. Start with really room temperature butter and cream cheese, and if you need to, pop the finished icing in the refrigerator to firm up a little. Below are the amounts I find most useful, but feel free to scale the recipes up or down. You’ll love the tangy vanilla flavor that pairs classically with red velvet and carrot cake.
ASB Basics: Cream Cheese Frosting (Updated with Video Recipe)
Ingredients
- 8oz full fat cream cheese (1 regular block of Philadelphia style) at room temperature
- 1 stick (113g) unsalted butter at room temperature
- 1 1 lb box (454g) powdered sugar
- ~1 tsp vanilla extract
Instructions
- Beat the cream cheese and butter with an electric hand mixer until well combined and creamy.
- Add half of the powdered sugar, beat until very well combined, add the remaining half of the powdered sugar, and beat until very well combined.
- Beat in the vanilla extract.
- If piping, you may want to refrigerate the icing slightly before using to firm up.
ASB Basics: Cream Cheese Frosting (Updated with Video Recipe)
Ingredients
- 12oz full fat cream cheese (1.5 regular blocks of Philadelphia style) at room temperature
- 1--1/2 sticks (170g) unsalted butter at room temperature
- 1--1/2 lbs (680g) powdered sugar
- ~2 tsp vanilla extract
Instructions
- Beat the cream cheese and butter with an electric hand mixer until well combined and creamy.
- Add half of the powdered sugar, beat until very well combined, add the remaining half of the powdered sugar, and beat until very well combined.
- Beat in the vanilla extract.
- If piping, you may want to refrigerate the icing slightly before using to firm up.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.
I paired this cream cheese frosting with the Favorite Vanilla Cake recipe and it was really good! I did not have a mixer so I used a fork LOL. it took me a long time but it was worth it! & maybe I’ll be a champion arm-wrestler in the future