Make Cream Cheese Icing

←Older revision		Revision as of 00:05, 6 September 2019
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	Cream cheese icing is a sweet, tangy frosting that pairs perfectly with red velvet, carrot, and spice cakes. Use this simple, versatile recipe to elevate your cookies, brownies, and other desserts, too!		Cream cheese icing is a sweet, tangy frosting that pairs perfectly with red velvet, carrot, and spice cakes. Use this simple, versatile recipe to elevate your cookies, brownies, and other desserts, too!
	== Ingredients ==		== Ingredients ==
−	*3 cups powdered sugar (also known as confectioner’s sugar or icing sugar), sifted	+	*3 cups powdered sugar (also known as confectioner's sugar or icing sugar), sifted
	*1 8oz package of cream cheese, room temperature or slightly cooler		*1 8oz package of cream cheese, room temperature or slightly cooler
	*½ stick of unsalted butter, softened		*½ stick of unsalted butter, softened
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	== Steps ==		== Steps ==
	=== Preparing the Ingredients ===		=== Preparing the Ingredients ===
−	#Choose full-fat cream cheese. Avoid low-fat, whipped, or spreadable cream cheeses, as these can lead to runny frosting. This means Neufchâtel cheese is out, too (you’ll probably see it right next to the cream cheese), as its fat content is too low. The fat in the butter and cream cheese are essential to stabilize the frosting and keep it from liquefying.<ref>http://www.nigella.com/kitchen-queries/view/Cream-Cheese-Icing-Turned-Runny/2531</ref>[[Image:Make Cream Cheese Icing Step 1.jpg|center]]	+	#Choose full-fat cream cheese. Avoid low-fat, whipped, or spreadable cream cheeses, as these can lead to runny frosting. This means Neufchâtel cheese is out, too (you'll probably see it right next to the cream cheese), as its fat content is too low. The fat in the butter and cream cheese are essential to stabilize the frosting and keep it from liquefying.<ref>http://www.nigella.com/kitchen-queries/view/Cream-Cheese-Icing-Turned-Runny/2531</ref>[[Image:Make Cream Cheese Icing Step 1.jpg|center]]
−	#*If you can’t find full-fat cream cheese, you can try adding more butter to the recipe.	+	#*If you can't find full-fat cream cheese, you can try adding more butter to the recipe.
	#Soften the butter to room temperature. If the butter is too cold you may end up with lumps in your frosting, and melted butter will not mix well with sugar. The best method is to let a cold stick of butter sit out on your countertop for thirty minutes to an hour.<ref>http://www.bhg.com/recipes/how-to/cooking-basics/how-to-soften-butter</ref>[[Image:Make Cream Cheese Icing Step 2.jpg|center]]		#Soften the butter to room temperature. If the butter is too cold you may end up with lumps in your frosting, and melted butter will not mix well with sugar. The best method is to let a cold stick of butter sit out on your countertop for thirty minutes to an hour.<ref>http://www.bhg.com/recipes/how-to/cooking-basics/how-to-soften-butter</ref>[[Image:Make Cream Cheese Icing Step 2.jpg|center]]
	#*If you are short on time, you can speed up the process by cutting the butter into smaller pieces. Use an electric mixer or stand mixer to beat the butter until soft and creamy.		#*If you are short on time, you can speed up the process by cutting the butter into smaller pieces. Use an electric mixer or stand mixer to beat the butter until soft and creamy.
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	#*You can beat the butter by hand, which will make your arm sore and take a little longer, but will still get the job done. Simply put the butter in a large bowl and mash and beat it with the back of a wooden spoon, scraping it off the sides as you go.<ref>https://ift.tt/2zWHpNM>		#*You can beat the butter by hand, which will make your arm sore and take a little longer, but will still get the job done. Simply put the butter in a large bowl and mash and beat it with the back of a wooden spoon, scraping it off the sides as you go.<ref>https://ift.tt/2zWHpNM>
	#*A food processor with the chopping blade can also work and should make your frosting extra smooth.<ref>https://ift.tt/2PPFO7g>		#*A food processor with the chopping blade can also work and should make your frosting extra smooth.<ref>https://ift.tt/2PPFO7g>
−	#Add the vanilla extract and cream cheese and mix until just combined. You don’t want to over-whip the cream cheese and risk runny frosting, so stop mixing once the butter and cream cheese are fully blended.[[Image:Make Cream Cheese Icing Step 5.jpg|center]]	+	#Add the vanilla extract and cream cheese and mix until just combined. You don't want to over-whip the cream cheese and risk runny frosting, so stop mixing once the butter and cream cheese are fully blended.[[Image:Make Cream Cheese Icing Step 5.jpg|center]]
	#*Cutting the cream cheese into smaller chunks can help ensure smooth icing.		#*Cutting the cream cheese into smaller chunks can help ensure smooth icing.
	#Turn the mixer speed to low and gradually add powdered sugar. The amount of powdered sugar you end up using can vary, depending on how sweet you like your frosting. Adding more powdered sugar can also stiffen frosting, which can be helpful if you plan to pipe it onto your dessert.<ref>http://www.seriouseats.com/talk/2009/02/cream-cheese-frosting-help.html</ref>[[Image:Make Cream Cheese Icing Step 6.jpg|center]]		#Turn the mixer speed to low and gradually add powdered sugar. The amount of powdered sugar you end up using can vary, depending on how sweet you like your frosting. Adding more powdered sugar can also stiffen frosting, which can be helpful if you plan to pipe it onto your dessert.<ref>http://www.seriouseats.com/talk/2009/02/cream-cheese-frosting-help.html</ref>[[Image:Make Cream Cheese Icing Step 6.jpg|center]]

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