{"id":26714,"date":"2019-04-08T10:48:27","date_gmt":"2019-04-08T15:48:27","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=26714"},"modified":"2021-06-20T12:20:04","modified_gmt":"2021-06-20T17:20:04","slug":"cream-cheese-frosting-for-carrot-cake","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/cream-cheese-frosting-for-carrot-cake\/","title":{"rendered":"Perfect Cream Cheese Frosting"},"content":{"rendered":"\n

Cream cheese frosting is a great alternative to other frostings<\/a>. It’s easy<\/strong> to make, smooth, creamy, and delicious, and it goes well on all kinds of cakes and cupcakes.<\/p>\n\n\n\n

\"Cream<\/figure><\/div>\n\n\n\n

In fact, I almost always prefer it to traditional buttercream because of the complexity and tang that it gets from the cream cheese.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

The key ingredients in cream cheese frosting are full-fat cream cheese, butter, powdered sugar, and vanilla extract.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Make sure that all of your ingredients are at room temperature. If the butter and cream cheese are too cold, the frosting will end up lumpy instead of smooth and creamy. (This applies to any desserts with cream cheese like cheesecakes<\/a> or cream cheese cookies<\/a>.)<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n
\"Spreading<\/figure><\/div>\n\n\n\n

You’ll need an electric mixer to make this recipe. It doesn’t matter if it’s a stand mixer or a hand mixer.<\/p>\n\n\n\n

Mix the room temperature cream cheese and room temperature butter until light and fluffy. This takes about three minutes at high speed.<\/p>\n\n\n\n

Tip:<\/span><\/strong> For making cream cheese frosting, buy the blocks of cream cheese, not the whipped tubs. Also, always buy full-fat cream cheese – the frosting will be much better!<\/p>\n\n\n\n

\"Butter<\/figure><\/div>\n\n\n\n

Add in powdered sugar a little bit at a time. If you add powdered sugar all at once, it will end up flying out of the bowl and you’ll end up with a giant mess!<\/p>\n\n\n\n

If the powdered sugar is clumpy at all (some brands are more clumpy than others), sift it before adding it.<\/p>\n\n\n\n

Also, you can add more powdered sugar as needed to make a stiffer frosting<\/strong>. The version I make for carrot cake is usually not as stiff because it’s spread onto the cake and doesn’t need to hold a shape. When I’m frosting cupcakes, I make mine stiff enough to form loose rosettes, but you can add more powdered sugar if you want a crisp design instead.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Cream cheese frosting is typically flavored with vanilla extract<\/strong>. It really doesn’t matter when you add the vanilla, but I usually add it last and give one final mix on medium-low speed.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
Can you leave this frosting out at room temperature?<\/strong>

I leave my cakes and cupcakes with cream cheese frosting out of the fridge. While I have never had problems with the frosting souring, and I have certainly never had any negative health effects, food safety professionals and the USDA recommend that you refrigerate it.\"carrot<\/p> <\/div>

Can you freeze this frosting?<\/strong>

Cream cheese frosting can be frozen! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of chocolate cream cheese frosting in the freezer for weeks or maybe even months. You will need to let it thaw and re-whip it a bit when it comes out, though, before you start piping.<\/p> <\/div>

Why did my frosting turn out lumpy?<\/strong>

Make sure that all of your ingredients are at room temperature. Cold butter and cream cheese will definitely cause lumps.<\/p> <\/div>

How do I make the frosting stiffer?<\/strong>

Simply add more powdered sugar to make a stiffer frosting. This version is spreadable and pipeable but won’t retain detailed designs.<\/p> <\/div> <\/div>\n\n\n\n