1/2 c. slightly softened salted butter
8 oz. softened cream cheese
4 c. powdered sugar
1 tsp. vanilla
whole milk/half and half/light cream/heavy cream
Cream the butter until lighter in color and somewhat fluffy. Add the cream cheese and mix until there are no more lumps. Add the vanilla, then the slowly pour in the powdered sugar. If frosting is too thick add liquid of choice a tbs. at a time until it reaches desired consistency.
I’d like to also try adding the cream cheese after the powdered sugar and see if it creates a fluffier frosting. If anyone tries it like that let me know :D
This isn’t my recipe, I think it’s the standard one floating around out there on the net because I saw it on several different pages. It did crust over but if you live in a hot or humid area it might not.
This will make about 3-4 cups, not quite enough to frost and decorate a 2 layer 9″ cake unless you are very skimpy ;D
Hi SC, i wanted to make the red velvet cake and cream cheese frosting, it might sound silly but can we use wilton colors for this frosting too as we do for buttercream??have you tried it??
Thanks Deej
You can absolutely color this frosting without any trouble
Do you have to put this frosting in the fridge? If so, how does that affect any decorating that has been done? How long will this frosting keep?
I’m new to caking and your videos have really helped and inspired me.
Thanks.
This frosting does need to be refrigerated, so far I haven’t had any problems with the decorations but I tend to only use it in the winter, not sure how things would look in the summer.
I’d say this frosting would be good for at the least a week.
how much frosting will you need to frost 3 8″ thin layers of red velvet cake?
I think a double batch would be just right, then you have some for decorating too.