Difficulty
Beginner
Servings
1
Prep Time
10 min
Cooking Time
–
A silky, moderately sweet but stable cream cheese frosting with a high cheese-to-butter ratio. This formula prioritizes the tangy profile of the cream cheese over sugar, resulting in a sophisticated finish ideal for carrot cakes and red velvet sponges.
Ingredients
400 g Full-Fat Cream Cheese
150 g Unsalted Butter, softened
225 g Icing Sugar
1 tsp Vanilla Extract
Salt
Optional: 1 tsp Lemon Juice to cut sweetness
150 g Unsalted Butter, softened
225 g Icing Sugar
1 tsp Vanilla Extract
Salt
Optional: 1 tsp Lemon Juice to cut sweetness
Elaboration
1. Preparation
Ensure the butter is soft (pliable but not melting) and the cream cheese is slightly cool. If the cheese is too warm, the emulsion may break, resulting in a runny frosting. Sift the icing sugar to remove any lumps.
2. Aerate the Butter
In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes until it becomes very pale (almost white) and fluffy.
3. Incorporate Sugar
Reduce speed to low. Add the sifted icing sugar and salt in two batches. Once incorporated, increase speed to high and beat for 2 more minutes. The mixture should be smooth and gritty-free.
4. Emulsify Cheese
Cut the cream cheese into cubes. With the mixer on medium-low speed, add the cheese cube by cube.
Critical Step: Do not overbeat. Once all cheese is added, mix only until combined (approx. 30-45 seconds). Over-mixing at this stage releases the water content in the cheese and destroys the structure.
5. Flavor and Finish
Add the vanilla extract and lemon juice (if using). Mix on low speed for 10 seconds. Switch to a hand spatula and fold manually to remove large air bubbles before applying to the cake.
Ensure the butter is soft (pliable but not melting) and the cream cheese is slightly cool. If the cheese is too warm, the emulsion may break, resulting in a runny frosting. Sift the icing sugar to remove any lumps.
2. Aerate the Butter
In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes until it becomes very pale (almost white) and fluffy.
3. Incorporate Sugar
Reduce speed to low. Add the sifted icing sugar and salt in two batches. Once incorporated, increase speed to high and beat for 2 more minutes. The mixture should be smooth and gritty-free.
4. Emulsify Cheese
Cut the cream cheese into cubes. With the mixer on medium-low speed, add the cheese cube by cube.
Critical Step: Do not overbeat. Once all cheese is added, mix only until combined (approx. 30-45 seconds). Over-mixing at this stage releases the water content in the cheese and destroys the structure.
5. Flavor and Finish
Add the vanilla extract and lemon juice (if using). Mix on low speed for 10 seconds. Switch to a hand spatula and fold manually to remove large air bubbles before applying to the cake.