SilverSage
Resident Crone
This has a much higher ratio of cheese to butter & sugar than most recipes. I like that the frosting is REALLY cheesy!
Since there is a low proportion of sugar, the firmness of the butter and cheese are critical. Temperature is very important for the spreading consistency of this recipe. "Room temperature" varies greatly, depending on where you live, what season it is, and where you set your a/c or furnace. My house is a constant 81F in the summer. 'Room temp' at my house is nearly melted butter - not good for frosting a cake. "Soft" is subjective - your idea of soft butter is not the same as mine.
Remember, this is baking. Baking needs to be much more precise than cooking. So even thought it sounds a bit fussy, it only takes about 3 seconds to take the temp of your butter.
Second important tip - overbeating is the worst thing you can do to a frosting this high in fat content. Do not use a whisk - use a paddle attachment. And beat things until just smooth and combined - no longer, or you'll have a gluey mess.
Finally, remember, this is me, SilverSage. You all know my recipes are going to be a bit fussy,
My Best Cream Cheese Frosting
Ingredients
24 oz. cream cheese, cold (3 packages)
6 oz. butter, 68 degrees F.
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 1/2 cups confectioners' sugar
pinch of salt
Procedure
Cut the cheese into large chunks (about 8 per package) and let it sit on the counter for just a minute while assembling the other ingredients. Do not let it soften to room temperature. If you get delayed, put it back in the fridge and chill it before continuing.
Beat the butter, cheese, lemon, and vanilla in a large bowl with a paddle attachment, until well combined and smooth.
Carefully beat in the sugar until smooth. Do not overbeat!
This makes enough to fill and frost an 8-inch, 3-layer cake. If you make a 10 inch cake, increase the recipe by about 25%. Store the frosted cake in the fridge, but bring back to a cool room temp for serving.
Since there is a low proportion of sugar, the firmness of the butter and cheese are critical. Temperature is very important for the spreading consistency of this recipe. "Room temperature" varies greatly, depending on where you live, what season it is, and where you set your a/c or furnace. My house is a constant 81F in the summer. 'Room temp' at my house is nearly melted butter - not good for frosting a cake. "Soft" is subjective - your idea of soft butter is not the same as mine.
Remember, this is baking. Baking needs to be much more precise than cooking. So even thought it sounds a bit fussy, it only takes about 3 seconds to take the temp of your butter.
Second important tip - overbeating is the worst thing you can do to a frosting this high in fat content. Do not use a whisk - use a paddle attachment. And beat things until just smooth and combined - no longer, or you'll have a gluey mess.
Finally, remember, this is me, SilverSage. You all know my recipes are going to be a bit fussy,
My Best Cream Cheese Frosting
Ingredients
24 oz. cream cheese, cold (3 packages)
6 oz. butter, 68 degrees F.
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 1/2 cups confectioners' sugar
pinch of salt
Procedure
Cut the cheese into large chunks (about 8 per package) and let it sit on the counter for just a minute while assembling the other ingredients. Do not let it soften to room temperature. If you get delayed, put it back in the fridge and chill it before continuing.
Beat the butter, cheese, lemon, and vanilla in a large bowl with a paddle attachment, until well combined and smooth.
Carefully beat in the sugar until smooth. Do not overbeat!
This makes enough to fill and frost an 8-inch, 3-layer cake. If you make a 10 inch cake, increase the recipe by about 25%. Store the frosted cake in the fridge, but bring back to a cool room temp for serving.
