I originally published this recipe along with my recipe for Carrot Cake Cupcakes but I think it is sensational enough to deserve its own post.
After many, many years in Austria and countless batches of runny, drippy frosting that were only suitable for the garbage can, I have FINALLY found a recipe for Cream Cheese Frosting that turns out EVERY TIME.
It’s actually not so much the recipe itself as the METHOD for making the frosting using European cream cheese, which contains more liquid than the American cream cheese that is available in blocks in the U.S.
The key is that the powdered sugar must bind with the butter first and THEN the cream cheese can be safely mixed in without the sugar drawing the liquid out of the cream cheese. Applied physics!
I am so excited about this recipe for Cream Cheese Frosting made with European Cream Cheese!!! The taste and texture are just right and if you use a stand mixer it’s really easy to make. Try it! Cream Cheese Frosting is ideal for Carrot Cake as well as Banana Cake, Red Velvet Cupcakes, Chocolate Cupcakes and much more!
- 1 cup plus 2 tablespoons (250 g) butter, room temperature
- 5 ½ cups (600 g) powdered sugar
- 1 teaspoon vanilla extract
- 10 ½ ounces (300 g) cream cheese spread (full fat), room temperature
- Beat the butter in the bowl of a stand mixer on high speed until light and fluffy. Add the powdered sugar, one third at a time, and beat on high speed for several minutes until mixture is light and creamy. Scrape the bowl and repeat the process until all of the powdered sugar is well incorporated. Beat in vanilla. You should now have a very stiff buttercream.
- Add the cream cheese and beat on high for a couple of seconds to incorporate. Scrape bowl and beat on high again for a couple of seconds.
- The frosting can now be spread on cake or cupcakes or chilled until it is firm enough to pipe. This amount is enough to frost and fill a two-layer cake or generously frost 24-30 cupcakes. Store frosting and frosted baked goods in the refrigerator.