Lindsay Ann Bakes: THE BEST Cream Cheese Frosting/Filling (in over a dozen flavors!)

Tuesday, January 20, 2015

THE BEST Cream Cheese Frosting/Filling (in over a dozen flavors!)

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This is my all time favorite cream cheese frosting recipe ever! It couldn't be more simple to whip up and this creamy, dreamy recipe also doubles as a luscious, sweet yet tangy filling for cakes, cupcakes, pastries and more, in over a dozen flavors!

This super simple, ultra creamy, homemade cream cheese frosting will take your dessert to the next level! Whether you are frosting and filling a batch of fluffy, tender red velvets...


... topping off a batch of tart lemon bars...



... frosting a fresh berry studded layer cake...


... piping a creamy swirl onto a batch of cheesecake cupcakes...



... or filling thick, chewy red velvet sandwich cookies.

 

Best part is, it is sooo easy and turns out perfect every time! Let's begin, shall we?! Just start by beating a stick of butter on medium speed until smooth and pale in color, about 2-3 minutes.


Then, add the cream cheese and beat away!


Make sure they are both at room temperature so you do not get lumps in your frosting. Once smooth, add the vanilla and salt.


Lastly, beat in powdered sugar, about 1/2 cup at a time, until incorporated.


Then, beat on medium speed for about 3 minutes, until smooth and creamy.


Voila! Ultra rich, smooth and creamy. I could seriously eat this stuff by the spoonful! It is also super versatile and you can transform it into over a dozen flavors with simple mix-ins (see flavor variations below).



Cream Cheese Frosting 

Yield: About 3-4 cups

Ingredients
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups (1lb) powdered sugar, sifted
Flavor Variations
    • Chocolate Cream Cheese: Sift in 1/2 cup unsweetened cocoa powder with powdered sugar
    • Cappuccino: Add 1-2 tablespoons espresso powder
    • Cookies & Cream: Add 1/2 cup cookie crumbs (6 Oreos)
    • Peanut Butter: Add 1 cup creamy peanut butter and cut sugar in half
    • Cinnamon: Add 1/4-1/2 teaspoon ground cinnamon
    • Coconut Cream: Add 1/4 teaspoon coconut extract and 1/2 cup whipped cream
    • Pumpkin Spice: Add 1/4 cup pumpkin puree and 1/2 tsp pumpkin pie spice
    • Strawberry/Raspberry: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.)
    • Lemon/Orange/Lime/Citrus: Add 1-2 teaspoons of zest from the fruit and 1-2 tablespoons juice from the fruit, food coloring to match color of the fruit is optional
    • Peppermint: 2-3 teaspoons finely crushed peppermint candies or 1/4 teaspoon mint extract
    • Honey/Maple: Add 2-3 tablespoons honey or maple syrup
    • Mocha Cream Cheese: Add 1-2 tablespoons espresso powder and 1/3 cup unsweetened cocoa powder
    • Flavor extracts: Add 1/4t.-1/2t. flavor extract of your choice (coconut, almond, mint, etc.)

Directions
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.




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For more tips and tricks for using my frosting and filling, be sure to check out my other videos, by clicking the links below!




  
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