Crusting Cream Cheese Icing Frosting
Elevate your baking game with this luscious Crusting Cream Cheese Icing Frosting—a perfect blend of rich, full-fat cream cheese and velvety unsalted butter, whipped to perfection. This foolproof recipe creates a versatile frosting with a delightful "crusting" finish, making it ideal for decorating cakes, cupcakes, and cookies. Sifted powdered sugar lends sweetness and stability, while a pinch of optional cornstarch enhances the crusting effect for intricate piping or durable finishes. Ready in just 15 minutes with no cooking required, this creamy, tangy, and slightly firm frosting pipes beautifully and sets to a smooth yet sliceable texture. Whether you're crafting elegant wedding cakes or everyday treats, this dreamy frosting is guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 8 oz (full-fat, softened) cream cheese
- 2 teaspoons vanilla extract
- 6 cups (sifted) powdered sugar
- 2 tablespoons (optional, for extra crusting) cornstarch
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl and a hand mixer), beat the softened unsalted butter on medium speed until smooth and creamy, about 1-2 minutes.
Add the softened cream cheese to the bowl and continue beating on medium speed until the mixture is fully blended and creamy, about 2-3 minutes. Scrape down the sides of the bowl as necessary.
Mix in the vanilla extract on low speed until just combined.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed after each addition until the sugar is fully incorporated. Be sure to scrape down the sides of the bowl regularly.
If desiring a firmer crust, mix in the optional cornstarch with the last cup of powdered sugar.
Once all sugar (and cornstarch, if used) has been added, increase the speed to medium and beat the frosting for 2-3 minutes until light and fluffy.
Test the consistency; if it’s too thick for your liking, add a teaspoon of cream or milk at a time, mixing well, until the desired consistency is reached.
Use immediately to frost cakes, cupcakes, or cookies. If necessary, refrigerate for 15-20 minutes before piping for stiffer results.
Store any leftover frosting in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature and re-whip before using.
Nutrition Facts
Calories |
12282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 2744.3 g | 998% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 2671.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
