Cream Cheese Frosting? Yes please


I really can’t call myself a baker. I mean, I enjoy it but I don’t have a clue what I’m doing. I have never made cream cheese frosting in my life, but it’s kind of one of those items on my life list. Yes, cream cheese frosting. Aim low, you will succeed...

I began my research and came across two solid recipes, they only differed in the amount of powdered sugar, one said 1 cup, one said 2 cups. So I did what any respectable baker does, and compromised in the middle. That’s what they do right? Oops, they don’t randomly meet in the middle? Oh well, this time they came out great! Not too sweet and not too tart.  

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Here’s what I ended up using:

1 stick unsalted butter cut into pieces, room temperature

8 oz organic cream cheese, room temperature

1 1/2 cup powdered sugar (you can try to find organic, it’ll make you feel better haha)

1 teaspoon vanilla extract

Room temperature, don’t laugh, but I had to consult with our resident chef on this one. Aaron said, “think not hot, not cold”. Ok, I get that. So when it became not really a temperature to my touch, I figured it was time to start. 

I put the cream cheese in a mixing bowl and added a few pieces of butter at a time, and in between I used a hand beater to mix everything. Once all the butter was mixed in, I added the sugar. This was the part my lovely Instagram followers were so helpful at, SIFT SIFT SIFT. I didn’t know how important this was, but once I sifted and beat and sifted and beat I realized just how smooth the frosting was, and the sifting was crucial to keep the clumps out. Thanks Instagrammers! Last, I added the vanilla.  

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I stopped beating when it looked like this fluffy, creamy, spreadable, but still firm consistency. 

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It was time to frost them and I tried two methods. One with the back of the spoon. The other with this knife shown above, kind of like a butter knife. Verdict? I’m no froster. But they tasted good! And isn’t that what matters most? 

Now, what was being frosted? I used the Trader Joe’s pumpkin bread/muffin mix. The only alteration I made was substitute rice bran oil for vegetable oil. Success!