A cream cheese frosting would have been my favorite frosting had it not been for it’s tendency to turn runny. Till I was informed about the way to make it thick and smooth and yummy. I kid you not when I say now it’s one of my staple frostings (besides ganache and whipped cream) 😀
The trick is in the duration of mixing, temperature of the cream cheese and butter (if using) and finally in the amount of sugar. What you have here is a recipe that produces a thicker cream cheese for that smooth frosting (and also one that holds its shape if you are piping with it). If you want yours thinner, you can do so too.
Yields: About 2 cups (enough to decently frost the sides and top of a 2 layer cake)
8 ounces cream cheese
2 teaspoons vanilla
2 cups powdered sugar
5 tablespoons unsalted butter (optional, if you want to shave some calories off)
Can use an electric mixer, hand mixer or a food processor. Read through for the difference before starting the frosting.
Have the cream cheese cold and the butter at room temperature. In the mixer bowl beat cream cheese, butter and vanilla until blended. Add sugar, 1/3rd at a time and beat just
until smooth and of desired consistency. If you are using a food processor then combine all the ingredients in the food processor and pulse just until smooth and creamy.
If frosting is too stiff, beat for few seconds longer. Do not overbeat (else you will end with a runny frosting). If desired, stir in additional flavoring to taste.
This keeps, refrigerated, for about 1 week. Or freeze for up to 3 months. Soften and stir until smooth before using.