I have the power to make this amazing frosting. I’m going to give you those powers. But you have to remember that with great power comes great responsibility, and you can say that yourself again and again as you lick the beaters. And the spatula. And I squeeze some from the icing bag onto your finger. Because that’s what happens with this frosting. For the longest, longest time, I could not find a recipe for cream cheese frosting that I liked. I knew what I wanted–the stuff swirled on top of the boutique cupcakes, not too sweet, something kind of like creamy, spreadable cheesecake.
I wanted a really distinct cream cheese flavor, but every recipe I found called for so much butter and sugar that the cream cheese flavor was completely overwhelmed. And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.
If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and snack cakes (like pumpkin or apple or banana) and cinnamon rolls and your finger, this one’s for you. The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar. You might ask, Kate, can I use light cream cheese? Absolutely. Your frosting will be a tad bit softer, but it still won’t help when you eat it all. Place all the ingredients in a medium mixing bowl.
Beat together the ingredients until light and fluffy.
Keep the ingredients a little on the cool side–like not quite softened to room temperature. That will prevent the frosting from getting too soft. Add the powdered sugar… And then you’re done.
Which is part of the danger–I’m only 5 minutes away from reckless abandon. Slather it onto cupcakes, these sugar cookies, this carrot cake, sandwich it between graham crackers, or your favorite cinnamon rolls, or skip the streusel and swirl it onto these muffins… Whatever you use it on, enjoy!
