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 Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
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