Cream cheese frosting recipe how to#

When storing frosted desserts like cakes, cover and refrigerate for up to 4 days. (Try leftovers sandwiched between graham crackers and frozen like ice cream sandwiches. Freeze cream cheese frosting for up to 2 months. Let it soften on the counter 15-30 minutes before spreading. Refrigerate leftover cream cheese frosting in a tightly covered container for up to 1 week. If your kitchen is warmer, or your dessert has been out for a while, refrigerate it. If your kitchen is around 70☏, then you can leave desserts with cream cheese frosting sitting out for up to a day. The traditional method is to simply beat cream cheese and powdered sugar together until smooth, but this tends to produce a frosting thats runny and thin, as.

Add more powdered sugar for a sweeter, thicker frosting.ĭo You Have to Refrigerate Cream Cheese Frosting? You can make the frosting with as little as 1 cup of powdered sugar, but the frosting will be thinner. Tweak the sugar level in this recipe to suit your tastes.

Tightly cover or add to a piping bag and seal. You can also refrigerate the frosting to help it thicken a bit. You’ll use 3/4 cup for every 16oz of cream cheese. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. After you’ve mixed in all the powdered sugar, add 3/4 cup of dark cocoa powder and mix until smooth.

Cream cheese frosting recipe how to#

It may require more powdered sugar than you'd think, so be patient. How to make chocolate cream cheese frosting Transforming it into chocolate frosting is quick, easy, and only requires one extra ingredient. If the frosting is too thin for your liking, beat in powdered sugar 1 tablespoon at a time. Add 1 to 3 tablespoons of milk or half-and-half or a flavored liqueur to thin the mixture as desired.Cream cheese frosting is creamy and best suited for spreading with a spatula rather than detailed piping work. Use half the amount of butter and cream cheese, about 1 cup of confectioners' sugar, and a pinch of salt, along with 1 teaspoon of vanilla.

Cream Cheese Glaze: Use the same basic formula to make a thinner glaze for a Bundt cake.

Espresso Cream Cheese Frosting: Dissolve 1 1/2 teaspoons of espresso powder in the vanilla extract.

If desired stir in crushed candy canes or peppermint candies. Continue beating on medium speed until fluffy. Add in salt and powdered sugar a bit at a time, scraping the sides of the bowl as needed. Mix in vanilla (or lemon juice and lemon zest if using).

Peppermint Cream Cheese Frosting: Add 1/2 teaspoon of peppermint extract. Combine cream cheese and butter with a mixer on medium speed until smooth and creamy.

Lemon Cream Cheese Frosting: Add 1 1/2 teaspoons of lemon extract and a few teaspoons of finely grated lemon zest, if desired.

Maple Cream Cheese Frosting: Add a few tablespoons of maple syrup or about 1/2 teaspoon of maple flavoring, or to taste.

Add more confectioners' sugar, as needed. Add it to the cream cheese mixture and blend thoroughly. 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners sugar 1 teaspoon pure.

Chocolate Cream Cheese Frosting: Sift 1/2 cup of unsweetened cocoa with 3 cups of the confectioners' sugar.