Variations: Coconut Cream Cheese Buttercream Frosting; Honey Cream Cheese Buttercream Frosting
Photo by odetteganda © Sarah Phillips CraftyBaking.com
We used this recipe with my luscious Lemon, Lime or Orange Cream Cheese Pound Cake Recipe that we made into cupcakes.
This is a basic, all purpose frosting, that is especially great with my Italian Cream Cake, Classic Carrot Layer Cake and Cupcakes, Classic Coconut Layer Cake, or the Frosted Fresh Cherry Layer Cake Recipes. It is very soft and it must be kept it in the refrigerator, even after frosting the cake because it does not contain a lot of powdered sugar to help make sure it is not overly sweet. Use lemon juice instead of vanilla extract to flavor the frosting if you don't want it overly sweet.
If you would like to pipe a border with this frosting, refrigerate for several hours and beat it cold before piping.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
4 ounces high-ratio vegetable shortening or 1/2 stick (4 tablespoons) butter
12 ounces (1 1/2 packages) cream cheese, softened; use a high quality cream cheese brand, such as Philadelphia Brand Cream Cheese.
1 stick (8 tablespoons) unsalted butter, softened
5 to 7 cups (about 1 1/2 to 1 3/4 pounds) powdered sugar, sifted; measure and then sift
2 tablespoons heavy cream, or more, if needed
2 tablespoons meringue powder
2 teaspoons vanilla extract or 1 teaspoon freshly squeezed lemon juice
INSTRUCTIONS
1. With the mixer fitted with a paddle attachment, soften the shortening, then add the cream cheese and beat on low speed until incorporated.
2. Add in the butter and beat until incorporated. Beat on medium until smooth, about 2 minutes.
3. Slowly add half of the powdered sugar at the side of the bowl.
4. Add the cream, meringue powder, and vanilla with the mixer on low.
5. Slowly add the additional powdered sugar until the frosting reaches a spreadable consistency.
6. Beat on low for 2 minutes more. The mixture should look light and fluffy. Adjust the consistency of the frosting with drops of heavy cream of teaspoons of powdered sugar at the end of mixing.
Do NOT overbeat, otherwise the buttercream will become too soft for icing and piping.
SARAH SAYS: If the buttercream becomes soft or soupy, do not add in more powdered sugar. Instead, add in chunks of cold CREAM CHEESE to correct, starting with 2 ounces at a time, until fixed.
STORAGE
Store icing in an airtight container in the refrigerator for a week. Icing must be kept refrigerated, but can remain at the cool side of room temperature for 2 hours maximum. Can freeze for up to one month.
VARIATIONS
Coconut Cream Cheese Buttercream Icing
SARAH SAYS: Add in 2 tablespoons Coco Lopez to the cream cheese frosting with 1 teaspoon coconut extract, plus a little extra powdered sugar and beat!Honey
Honey Cream Cheese Buttercream Icing
Step 1: With the mixer fitted with a paddle attachment, soften the shortening, then add 16 ounces (2, 8-ounce packages) cream cheese and beat on low speed until incorporated.
Steps 2 -3: follow recipe, above.
Step 4. Add the cream, meringue powder, and vanilla with the mixer on low. With the mixer on low, drizzle in 2 – 4 tablespoons honey at the side of the bowl.
5. Slowly add the additional powdered sugar until the frosting reaches a spreadable consistency.
6. Beat on low for 2 minutes more. The mixture should look light and fluffy.
7. Adjust the consistency of the frosting with drops of heavy cream of teaspoons of powdered sugar at the end of mixing.
Do NOT overbeat, otherwise the buttercream will become too soft for icing and piping.
NOTE: If you want to pipe HONEY CREAM CHEESE BUTTERCREAM ICING, chill the frosting before using. The less honey you use in the frosting, such as 2 tablespoons, the better it will pipe.
So, test how much honey you can add and still have it pipe.
