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    Home » Recipes » Desserts

    Cream Cheese Frosting

    Published: May 11, 2022 · Modified: Mar 12, 2023 by Tabetha Klein · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    It's important to note that these are in the top 3 of my favorite cupcakes that have ever come out of my kitchen. It's 75% the cream cheese frostings fault, and 25% the red velvet cupcakes. My mouth is watering as I'm typing. Food Blogging is hard...

    Red Velvet Cupcakes with Cream Cheese Frosting
    Red Velvet Cupcakes with Cream Cheese Frosting

    Keeping it Tasting Like Cream Cheese

    This may seem silly, but I like my cream cheese frosting to taste like cream cheese. I don't know why, but when I get a store-bought cupcake with cream cheese frosting, I have to close my eyes and imagine it actually has cream cheese in it. 

    It isn't hard by the way. It's just more expensive. Butter, cream cheese, heavy cream... they aren't cheap when you are looking at 500+ cupcakes. If you flip that logic on its head, making a few dozen for friends and family will cost you under $10. Totally worth it. In my opinion at least. 

    Perfect Cake Pairing

    Our personal favorite way to pair cream cheese frosting is with Red Velvet Cake. While carrot cake & chocolate are also a solid options, everyone has to have a favorite.

    Red Velvet Cake
    Red Velvet Cake

    Leftover Frosting

    You can absolutely store this in the fridge for about a week, but my word of caution here would be that it WILL firm back up. If you throw it in a bowl, it will be multiple inches thick and take hours to get pliable again. 

    If you want to go this route I would put it in a zip lock bag and smooth it nice and flat. When you are ready to use it, pull it out and set it on the counter for about an hour and it should be ready! 

    📖 Recipe

    Red Velvet Cupcakes with Cream Cheese Frosting

    Cream Cheese Frosting

    Creamy, fluffy meets full cream cheese flavor. Perfect for Red Velvet or Pumpkin cupcakes.
    1 rating (Click stars to rate)
    Recipe by - Tabetha Klein
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Cuisine English
    Servings 24 cupcakes
    Calories 3387 kcal

    Equipment

    • KitchenAid Mixer or handheld
    • Whisk attachment
    • Rubber Spatula

    Ingredients
      

    • 16 Ounces Cream Cheese
    • 8 tablespoon Unsalted Butter
    • 2 Cups Powdered Sugar
    • 1 tablespoon Heavy Cream
    • 1 teaspoon Vanilla Extract

    Instructions
     

    • Make sure the butter and cream cheese are at room temperature.
    • Add them both to your mixing bowl and beat until fully combined.
    • Slowly add the powdered sugar to the butter and cream cheese mixture until fully combined. Scraping down the sides as you go to make sure there are no lumps or dumps hiding anywhere.
    • Add the vanilla, and 1 tablespoon of the heavy cream. Whip until it starts to become light and fluffy.
    • If you need the 2nd Tablespoon of heavy cream to reach your desired consistency, add it now.
    • Lick the spoon, and enjoy!

    Nutrition

    Calories: 3387kcalCarbohydrates: 266gProtein: 29gFat: 252gSaturated Fat: 153gPolyunsaturated Fat: 10gMonounsaturated Fat: 65gTrans Fat: 4gCholesterol: 716mgSodium: 1446mgPotassium: 651mgSugar: 253gVitamin A: 9111IUVitamin C: 1mgCalcium: 480mgIron: 1mg
    Keyword cream cheese, Frosting
    Tried this recipe?Mention @tabethas.table!

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    My journey began at Le Cordon Bleu where my love of cooking & subsequently teaching really baked in. This is me pouring out what I've learned over the years & sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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