Looking to elevate your dessert game? This cream cheese frosting is a delightful recipe that delivers a rich, creamy finish, perfect for slathering over cakes, cupcakes, or even as a filling for your favorite treats.
Unlike typical powdered sugar-based frostings, this one starts with a silky vanilla custard that adds an unparalleled depth of flavor.
Why This Desert Recipe Stands Out
Traditional frosting recipes often rely on powdered sugar, leading to a sweetness that can sometimes overpower your dessert. This cream cheese frosting takes a different approach, combining the tangy richness of cream cheese with a custard base made from milk, eggs, and vanilla bean.
The result? A perfectly balanced topping that enhances any dessert without overwhelming it. Its versatility makes it ideal for everything from celebration cakes to everyday treats.
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Tips for a Flawless Frosting
Achieving the perfect consistency and flavor is simple with a few expert tips:
- Room Temperature Ingredients: Ensure your cream cheese and butter are soft but not overly warm. This helps create a smooth, lump-free frosting.
- Use High-Quality Vanilla: A fresh vanilla bean adds a deep, aromatic flavor that elevates the entire recipe. For added convenience, vanilla extract works beautifully too.
- Chill Before Use: Letting the frosting cool in the fridge makes it easier to spread and ensures it holds its shape on your dessert.
Variations to Try
This cream cheese frosting recipe is a blank canvas for creativity. Here are some fun variations to suit different dessert recipes:
- Coconut Frosting: Replace the milk with unsweetened coconut milk for a tropical twist.
- French Vanilla Frosting: Swap the cream cheese with an equal amount of unsalted butter and omit the lemon juice for a rich, buttery finish.
- White Chocolate Frosting: Add melted white chocolate to the whipped frosting for a decadent, sweet variation that pairs perfectly with any cake.
Make-Ahead & Storage Tips
Planning ahead? This frosting is not only easy to make but also incredibly storage-friendly:
- Refrigeration: Store in an airtight container for up to three weeks. Simply bring it to room temperature and re-whip before use.
- Freezing: Freeze for up to three months. Thaw overnight in the refrigerator and whip again to restore its creamy texture.
After frosting a dessert, any leftovers can be frozen and later repurposed for other recipes. For example, drizzle over cinnamon rolls or sandwich between cookies for an indulgent snack.
Perfect Pairings for Cream Cheese Frosting
This versatile frosting pairs beautifully with a variety of desserts. Some standout pairings include:
- Red Velvet Cake: A classic choice that lets the frosting’s tangy flavor shine.
- Carrot Cake: The cream cheese balances the spice and sweetness in this beloved dessert.
- Cupcakes: Use as a topping for chocolate or vanilla cupcakes to take them to the next level.
- Fruit Tarts: A dollop of this frosting complements the natural sweetness of fresh fruits.
This cream cheese frosting recipe is a must-have for anyone who loves desserts. Its smooth, creamy texture and balanced flavor make it a standout addition to cakes, cupcakes, and more.
Cream Cheese Frosting Recipe
Equipment
- 3-quart stainless steel saucier
- Stand mixer with paddle and whisk attachments
- Baking dish (7×11 inches recommended)
Ingredients
Base Custard:
- 1 ½ cups milk any percentage
- 1 vanilla bean split lengthwise
- 1 cup plus 2 tablespoons sugar
- ⅓ cup cornstarch
- 3 large eggs cold from the fridge
- 1 tablespoon vanilla extract
Frosting Components:
- 2 cups full-fat cream cheese softened to about 62°F
- 1 ½ cups unsalted butter 3 sticks, softened to about 62°F
- 2 tablespoons freshly squeezed lemon juice
Instructions
Make the Custard:
- Combine the milk and vanilla bean in a 3-quart saucier. Heat over medium heat until steaming, then remove from heat and steep for 30 minutes. Alternatively, refrigerate up to 24 hours for a deeper vanilla flavor.
- Whisk together sugar and cornstarch in a medium bowl. Add the eggs and mix until smooth.
- Reheat the milk until steaming, then slowly whisk ½ cup of hot milk into the egg mixture to temper it. Gradually whisk in the rest of the milk.
- Return the mixture to the saucier over medium heat. Cook, whisking constantly, until it thickens into a custard (about 3 minutes). Continue whisking for 2 more minutes to neutralize the starch-dissolving enzymes in the yolks.
- Transfer to a 7×11-inch baking dish, press plastic wrap against the surface, and refrigerate until completely cooled, about 1 hour.
Finish the Buttercream:
- In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed until light and fluffy, about 5 minutes.
- Whisk the cooled custard until smooth. Gradually add it to the cream cheese mixture, beating well after each addition. Switch to the whisk attachment.
- Whip the frosting on medium speed, adding lemon juice a little at a time, until fully incorporated. Whisk for a few seconds more to ensure smoothness.
Use or Store:
- Use immediately or let it stand at room temperature for a few hours. Refrigerate leftovers in an airtight container for up to 3 weeks or freeze for up to 3 months. Thaw and rewhip before using.
Notes
- To adjust texture: Microwave a small portion of frosting for 30 seconds if too stiff, or refrigerate for 15 minutes if too loose. Rewhip for the best consistency.
- Leftover frosting is great for cinnamon rolls or other desserts.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.