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
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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 »

11 Responses to “Apple Cranberry Cake-Pie”

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1

nutmegnanny — November 16, 2009 at 4:02 pm

This looks so homey and delicious!
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2

lilybeth12 — November 16, 2009 at 9:39 pm

RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
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3

Jen — November 17, 2009 at 12:04 am

Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
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4

Jane — November 22, 2009 at 12:29 am

Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
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5

Lisa — November 22, 2009 at 3:09 am

I also wonder if you can use fresh cranberries since they are in season!
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Jen — November 22, 2009 at 4:57 pm

You could definitely make this with fresh cranberries if you wanted.
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Lisa — November 22, 2009 at 6:15 pm

How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
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Jen — November 22, 2009 at 7:43 pm

I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
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Lucy — November 22, 2009 at 11:03 pm

I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
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Lisa — November 23, 2009 at 2:19 am

Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

Thanks so much!
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Jen — November 23, 2009 at 2:26 am

Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.