Foolproof Cream Cheese Frosting

This icing is really easy and quick. Despite the fact that it only has three ingredients it can also go wrong in so many ways. For example, if your butter or cream cheese isn’t soft enough, it’ll be lumpy. If the icing is too runny, there’s not enough icing sugar in it. You know you’ve done it right when it is smooth and fluffy, and can hold its shape.

Hopefully those two main tips will help you troubleshoot any kind of cream cheese frosting that went wrong. Cream cheese frosting is perfect for carrot cake (recipe on the blog!) or any other kind of cake really. It’s deliciousssss!!!

 

Here is my recipe!

This makes about 3 cups of frosting.

Cream Cheese Frosting

  • Difficulty: easy
  • Print

Ingredients:
480g (3-7/8 cup) icing sugar
287g (2-3/8 cup) cream cheese at room temp
90g (3/4 cup) soft butter
Method:
1. Soften your butter, and beat it with the cream cheese with a paddle attachment on medium speed until creamed together and no lumps are left.
2. Gradually add in your icing sugar about a cup at a time, mixing on low speed until all the icing sugar is in the bowl and incorporated.
3. Beat the icing until pale and fluffy on high speed, about 3-4 min.

Check out the video tutorial here, and feel free to check out other cake videos I’ve made that you could possibly put this yummy icing on 😋

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