Yield: Makes enough for a 23 cm/9" 2-layer cake
Perfect Cream Cheese Frosting
Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
My recipe for fool-proof cream cheese frosting! This frosting is creamy, tangy, and sweet (but not too sweet). The perfect combination. It's also incredibly stable and won't go all gooey and melty on you.
Ingredients
- 25g (3 tbs) flour
- 120ml (1/2 c) milk
- 110g (1/2 c) butter -->at room tempurature
- 110g (1/2 c) sugar
- 2 tsp vanilla extract
- 400g (16oz) full-fat cream cheese -->at room temperature
- A squeeze of lemon juice
Instructions
- In a small sauce pan, whisk together flour and milk. Heat on medium heat, stirring constantly until mixture thickens to a paste. Heat for an additional minute, stirring the whole time.
- Scrape flour paste into a bowl and refrigerate until paste is at room temperature (this takes about 20 minutes).
- In a large bowl, cream butter and sugar together until fluffy (about 5 minutes) then add vanilla.
- Now add the flour paste, a spoonful at a time, beating until fully incorporated.
- In a separate bowl, scoop out cream cheese and carefully mix with a spatula to soften it.
- At lowest speed, add cream cheese a spoonful at a time until just combined. Add a squeeze a lemon juice and gently fold in.
- Refrigerate until you're ready to use it.
- Frost your favorite cake! Like...Abby's Heavenly Carrot Cake 🙂
Notes
Using your mixer's paddle attachment works best for this recipe (the one shaped like a triangle).
I have made a dairy-free version of this and it came out great! Just sub coconut/almond/oat milk for regular milk, use margarine instead of butter, and vegan cream cheese. Add an few extra squeezes of lemon for flavor (vegan cream cheese tends to be a bit less tangy than regular cream cheese).