cream cheese frosting
@balsamicbaker

All cream cheese frosting is not created equal! This taste test highlights 4 differences…

There is no “one size fits all” with cream cheese frosting.

It tops our cakes and cookies in the best way. Frosting might be the best part of a sweet treat, especially when it is made with cream cheese! There are different ways to make it, and they aren’t as interchangeable as you might think.

Khara Westergard shares the difference between four different recipes for cream cheese frosting. A little taste test never hurt anyone, so Brooke tries each type. Khara shares which kind is best for different baked goods.

Find more recipes from Khara on Instagram, @balsamicbaker.

 

All-in Cream Cheese Frosting

Strong Cream Cheese Flavor – soft set frosting.
For the cream cheese enthusiast. Pairs with strong flavors like old fashioned red velvet cake.
Frosts a 3-4 layer 6” cake.

Ingredients

  • 3 – 8 oz. Pkgs (24 oz.) Full Fat Philadelphia Cream Cheese
  • 2 lb. (8 C. Fluffed) Powdered Sugar (C&H brand is best)
  • 1 Tbsp. Vanilla Extract

Beat cold cream cheese until softened. Add powdered sugar about 1/2 at a time & beat until light & fluffy after each addition. Add vanilla & beat well. Scrape bowl & beat again.

Store well covered in the fridge or freezer.

 

Best-Bet Cream Cheese Frosting

2 to 1 Ratio – Most popular recipe ratios to match most needs.
E.g., Cinnamon rolls, pumpkin cake, etc.
Decorates a 3-4 layer 6” cake.

Ingredients

  • 1 C. (8 oz.) Unsalted Sweet Cream Butter – Room temperature
  • 1/4 tsp. + 2 pinches (1/16 tsp.) Salt – Ground extra fine with mortar & pestle
  • 2 – 8 oz. Pkgs (16 oz.) Full Fat Philadelphia Cream Cheese
  • 2 lb. (8 C. Fluffed) Powdered Sugar (C&H brand is best) *
  • 1 Tbsp. Vanilla Extract *

Beat butter & salt until fully softened. Add Cream cheese & beat until smooth. Add powdered sugar about 1/2 at a time & beat until light & fluffy after each addition. Add vanilla & beat well. Scrape bowl & beat again.

Store well covered in the fridge or freezer.

* I adjust the powdered sugar down to 24 oz. (6 C. Fluffed) for some items. Macarons for example. It just depends on the sweetness level of the item you pair with. I also adjust the Vanilla down to 2 tsp. when using less sugar.

 

Mild Cream Cheese Frosting

1/2 & 1/2 Ratio – For mild flavored pairings.
E.g., Sugar Cookies, or vanilla cake.
Frosts a 3-4 layer 6” cake.

Ingredients

  • 1 C. (8 oz.) Unsalted Sweet Cream Butter – Room temperature
  • 1/4 tsp. + 2 pinches (1/16 tsp.) Salt – Ground extra fine with mortar & pestle
  • 1 – 8 oz. Pkgs (8 oz.) Full Fat Philadelphia Cream Cheese
  • 2 lb. (8 C. Fluffed) Powdered Sugar (C&H brand is best) – Increase to taste up to 8.5 oz. Extra (2 C. Fluffed + 2 Tbsp.)
  • 1 1/2 tsp. Vanilla Extract (increase by up to double for extra sugar)

Beat butter & salt until fully softened. Add Cream cheese & beat until smooth. Add powdered sugar about 1/2 at a time & beat until light & fluffy after each addition. Add vanilla & beat well. Scrape bowl & beat again.

Store well covered in the fridge or freezer.

 

Rules for best success!

  • Adjust the sweetness of your frosting according to taste. You can cut the sugar in half to start if you do not have a sweet tooth. Increase to taste. Do not go overboard adding sugar or the flavor will no longer be cream cheese. It will be flavored: Sugar. Put a reign on it your sweet tooth. Aim for balance.
  • Use a vanilla you know is good! Molina Mexican Vanilla (great vanilla flavor, not a Mexican Vanilla dominated by cinnamon). I also like McCormick’s Clear Vanilla for lighter color. If using another brand of clear Vanilla, do NOT over measure.
  • Reduce the Vanilla when reducing the sugar from the recommended recipe. Consider increasing the vanilla if you increase the sugar.
  • Use Philadelphia Cream Cheese specifically for best flavor – unsponsored truth.
  • Fresh-est is Best-est. Use the freshest Cream Cheese available. If it’s been in your fridge a while, even though it hasn’t reached its best by date, it is probably stronger in flavor. Still safe, just stronger.
  • Go with your preference. The rules of what goes with what doesn’t have to be hard set. If you like full strength on everything. Then do that. Don’t expect everyone else to agree. But do you.

Add comment