Gary_numan_500_small
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Cream Cheese Frosting?

There's the standard powdered sugar version, 8oz cream cheese, 4oz butter, 3-4 c. powdered sugar... I always feel like I'm using too much sugar in order to get a nice fluffy spreading consistency, but then it's sickeningly sweet, and you can barely taste the cream cheese. Does anyone out there have a foolproof frosting that has the right balance of sweetness, and a nice smooth spread?

sanguisuga asked in Just Desserts 9 months ago | Report

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5 Answers

  • Meansceneprod-gothgirl7872_small
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    Whoa! 3-4 cups of powdered sugar to 8oz cream and 4oz butter!?!
    Cut that in half- 2 cups max.
    It's not sugar that makes the frosting fluffy but the time spent mixing it. The sugar fat and water combine to create a matrix that traps air bubbles and when you're mixing you're working air bubbles into that delicious frosting matrix which is what makes it fluffy and spreadable. A kitchen-aid mixer is the best for making this at home because you can let it run for a while but an electrified hand mixer will do too, if you're using a spoon/fork you're not doing it long enough if it doesn't hurt (finish with a whisk to get it good 'n' fluffy).

    goth jenny answered in Just Desserts 9 months ago | Report
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  • 368817_1278388835_489693402_n_small
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    Cut back on the powdered sugar and add a teeny bit of salt to cut back on sweetness.

    Dawn Carluccio Gray answered in Just Desserts 6 months ago | Report
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  • Icon_small
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    The recipe that I use calls for a couple tablespoons of sour cream. I don't know if the sour cuts the sweet a little or if I'm just accustomed to sugar shock, but my frosting always turns out great.

    keshmeshi answered in Just Desserts 9 months ago | Report
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  • Peacock-eye_small
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    Whip a stick of butter with powdered sugar (to taste) until smooth. Add in one package of cream cheese and whip again until smooth. And, if you really want to knock your own socks off, add a few tablespoons of cocoa powder and a few shots of whiskey (one at a time). Either way, if you can manage to do it "to taste" and keep whipping in between adding ingredients, you should end up with a frosting that is smooth and has the consistency of a mousse. Hope this helps.

    aquamarineat114 answered in Just Desserts 9 months ago | Report
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  • Dscn0421_small
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    Add milk to thin it/smooth it out.

    Sphinx answered in Just Desserts 9 months ago | Report
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