This is my cream cheese butter cream frosting recipe. I use this for RV and other cakes. It's not too sweet, smooth and lick worthy.
This recipe can be doubled and halved.
I use US cup measurement. Easier for me when I do large quantities like fourtimes the recipe.
8 Tablespoons/ 113 gm unsalted butter. room temp about 10 minutes, should still be cool, soft to touch and in form. Not a gooey mess. Gooey butter gives runny frosting. If the weather is humid, reduce butter to 4-6 tbsp. you can play with the ratio as per the weather conditions. You know what will be the outcome when it's 100 F temp and it's an outdoor event
8 oz. cream cheese (directly from the refrigerator ) I use Philly cheese always.
1 teaspoon vanilla extract or flavoring of choice
4 cups icing/ confectioners sugar. Pls use sifted sugar. Measure after sifting.
For folks who use grams, this will be the measurement. 113 gm butter, 226 gm cream cheese, 5 ml vanilla extract , 450 gm sifted icing sugar.
Method
1. Place butter in a large mixing bowl and beat until smooth. That about 3 mins. The bowl will be cold upon touch. Add cream cheese and blend until fully combined and smooth, about 30 seconds. DO NOT over beat. That gives a runny frosting.
2. Add vanilla extract and icing sugar, blend on low speed (stir in KA) until combined. Increase to medium speed ( speed 4 in KA) and beat until it begins to get fluffy. That's about another 4-5 mins.
3. Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days (3 days max as per my trial) but you may need to re-beat it for when out of the refrigerator. I have a fridge thermometer to monitor temps. It's usually at 35-40 degree F always.
I've not used homemade CC for this recipe as philly is not pricey here. I've received feed back from my readers that they used it for CCBC and cheesecakes, with good outcome. I can't vouch for home made sub as I've never tried it for frosting n cakes.
Tip - I always make the frosting the night before and use it the next morning for covering. It settles the frosting and when re whipped it's smoother in texture. Melt in mouth types. This is my personal experience and not claiming this is the right way. Been doing this for for a while. Experiment yourself and do what suits your needs.
If your CCBC is runny, adding more sugar and beating the heck out of it doesn't help. Been there done that. It makes a cloyingly sweet and runny mess of a CCBC. Stop right there, refrigerate it so that it thickens a wee bit and thin it down with cream or milk. I use this for glazing scones and muffins. You can freeze portions and use when needed. Works just fine.
This recipe can be doubled and halved.
I use US cup measurement. Easier for me when I do large quantities like fourtimes the recipe.
8 Tablespoons/ 113 gm unsalted butter. room temp about 10 minutes, should still be cool, soft to touch and in form. Not a gooey mess. Gooey butter gives runny frosting. If the weather is humid, reduce butter to 4-6 tbsp. you can play with the ratio as per the weather conditions. You know what will be the outcome when it's 100 F temp and it's an outdoor event
8 oz. cream cheese (directly from the refrigerator ) I use Philly cheese always.
1 teaspoon vanilla extract or flavoring of choice
4 cups icing/ confectioners sugar. Pls use sifted sugar. Measure after sifting.
For folks who use grams, this will be the measurement. 113 gm butter, 226 gm cream cheese, 5 ml vanilla extract , 450 gm sifted icing sugar.
Method
1. Place butter in a large mixing bowl and beat until smooth. That about 3 mins. The bowl will be cold upon touch. Add cream cheese and blend until fully combined and smooth, about 30 seconds. DO NOT over beat. That gives a runny frosting.
2. Add vanilla extract and icing sugar, blend on low speed (stir in KA) until combined. Increase to medium speed ( speed 4 in KA) and beat until it begins to get fluffy. That's about another 4-5 mins.
3. Use at once or keep refrigerated. This frosting will keep well in the refrigerator for several days (3 days max as per my trial) but you may need to re-beat it for when out of the refrigerator. I have a fridge thermometer to monitor temps. It's usually at 35-40 degree F always.
I've not used homemade CC for this recipe as philly is not pricey here. I've received feed back from my readers that they used it for CCBC and cheesecakes, with good outcome. I can't vouch for home made sub as I've never tried it for frosting n cakes.
Tip - I always make the frosting the night before and use it the next morning for covering. It settles the frosting and when re whipped it's smoother in texture. Melt in mouth types. This is my personal experience and not claiming this is the right way. Been doing this for for a while. Experiment yourself and do what suits your needs.
If your CCBC is runny, adding more sugar and beating the heck out of it doesn't help. Been there done that. It makes a cloyingly sweet and runny mess of a CCBC. Stop right there, refrigerate it so that it thickens a wee bit and thin it down with cream or milk. I use this for glazing scones and muffins. You can freeze portions and use when needed. Works just fine.
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