My Go-To Cream Cheese Frosting

Friday, January 13, 2012

My Go-To Cream Cheese Frosting

Cream cheese frosting makes everything better. This recipe has appears on my blog so many times, I decided it deserves it’s own post. I’ve used it to top cinnamon rolls, Oreo cupcakes, Carrot Cake Cheesecake, and everything in between.

When you’re making cream cheese frosting, make sure you give the cream cheese enough time to come to room temperature. If it’s still cold, the frosting will be clumpy. And no one likes clumpy frosting! I usually set mine out at least 2 hours prior to whipping up the frosting.

One Year Ago: Chocolate Bacon Cupcakes with Caramel Frosting
Two Years Ago: Pretzel Chocolate Chip Cookies

Cream Cheese Frosting

This is my go-to cream cheese frosting. It will make enough frosting for 12 cupcakes and can easily be doubled.

Yield: 1 cup (enough to frost 12 cupcakes)

Ingredients:

4 oz cream cheese at room temp
1/2 stick (4 Tbsp) butter at room temp
1/2 Tbsp vanilla
1 1/2-2 cups powdered sugar

Directions:

Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.

Add vanilla extract. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.

Dessert, Frosting, Go-To Recipes

8 comments »

10 Responses to “Blueberry Curd”

#
1

ErickaJo — July 20, 2012 at 10:20 pm

Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
#
2

Domi — July 14, 2013 at 12:45 pm
Ohmygodness! I made it and I’m in love! 🙂

Greetings from Poland!
- beantownbaker — July 14th, 2013 @ 4:19 pm
  
  So glad you enjoyed this! Glad to have a friend in Poland 🙂
#
3

Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
- beantownbaker — September 2nd, 2014 @ 7:16 pm
  
  So glad you enjoyed this curd recipe!
#
4

Lisa L. Dean — July 2, 2014 at 8:34 pm
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
- beantownbaker — September 2nd, 2014 @ 7:18 pm
  
  Hope this worked well for you. I used one batch for a triple layer cake.
#
5

Diane Welsh — January 27, 2015 at 8:26 pm

I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
#
6

mystereons41 — April 2, 2015 at 11:51 am

So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
#
7

Cynthia — January 31, 2017 at 3:22 pm

Hello is it possible to can this recipe?

My Go-To Cream Cheese Frosting