Best Cream Cheese Frosting Sallye Recipes

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
• Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

CREAM CHEESE FROSTING (SALLYE)

Steps:

• Place softened butter and cream cheese in medium mixing bowl. Beat on high speed of electric mixer until light and fluffy. Add confectioners sugar and continue beating at high speed for about 5 minutes until well blended and mixture is smooth and creamy Turn mixer speed to low and add vanilla extract. Continue beating only until vanilla is blended into frosting.
• Chill in refrigerator for 10 or so minutes until slightly stiff. Will ice up to 3 layers of cake.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

CREAM CHEESE FROSTING (SALLYE)

Steps:

• Place softened cream cheese and butter in large mixing bowl. With electric mixer on high speed, beat together until light and fluffy. Sift sugar an add to butter and cheese mixture, add vanilla and continue beating until mixture is smooth and creamy.
• Chill in refrigerator for 10 to 15 minutes until icing stiffens somewhat (it will be easier to spread)

CREAM CHEESE FROSTING

Steps:

• Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.