Whether you are icing a danish, or a loaf of bread, there is certain consistency of frosting that you want. When I ice cinnamon bread, cinnamon pretzels, pumpkin bread, carrot cake etc. I want a thick frosting that’s not too sweet, yet sticks to the bread, don’t you?
Sometimes frosting on baked goods is way too sweet and it takes away from that piece of bread or danish. The easy and perfect every tim cream cheese frosting I am about to share with you is perfect for pita chip dipping, with apple slices or even drizzled on fresh strawberries.
If you are trying to ice that red velvet cake, then this frosting is one that will dazzle and defy your ask! Truly this turns out perfect every time! Let’s create this easy and perfect every time cream cheese frosting. Bookmark the recipe, double the batch and frost everything! Life is better sweeter!
Easy and Perfect Every Time Cream Cheese Frosting
From graham crackers to cupcakes and everything in between this cream cheese frosting is the one you are searching for.
TIPS TO HELP
My first tip, is for you to find your favorite color of food coloring and change it up.
White is great but color is better! Everything decorated looks better with a little color, so do it! Now if you are not fond of colors (really??) then add more flavor. Mine has a tint to it because my Vanilla is brown (got it in Mexico) and that is why it is no longer pure white!
I never USE FAT FREE on icing so do not use this recipe and look for the same results if you do. You have been warned:) lol.
Like I said this is easy and perfect every time it’s made so dive into your creative side. Use cinnamon to flavor, or peppermint, orange flavoring, rum, etc. There’s no end to possible flavors and colors, so variety is on you!
Last, I alternate between vanilla and almond extract flavoring just so you know, and you can too! Truly it depends on the recipe that I made, in other words what I am frosting.
Room temperature cream cheese works best, I do not suggest microwaving to temperature, it changes the consistency of the cream cheese too much.
Anticipate the need for more confectioners sugar before you start. When I switch between brands of cream cheese (I don’t know why I am a glutton for punishment) there is no consistency between the brands. Therefore, I need more or less confectioners sugar when I create. Escape my sin of brand changing by buying the same brand each time!
Grab Your Mixer
I love my mixer and my scraper/paddle or this frosting! You can do this with a hand mixer or stand mixer, I just prefer putting it in my stand mixer and multi-tasking.
1 – 8 ounce Cream cheese
1 1/2 TBSP Vanilla Extract
3 C Confectioner’s Sugar
Place everything in the mixer, and start out on low setting. You will have powdered sugar everywhere if you start out on the fastest setting. Start slow and then increase the speed. Also, you can add in MORE flavoring if that is not enough, this truly boils down to personal preference.
That’s it. If you want color, wait until the main ingredients are mixed, then add in the color. You want to see the consistency and make sure that Everything is mixed well. Remember you can 1/2 the batch or double this, depending on how much you need. This batch is enough to ice a round cake!
Enjoy your icing. Refrigerate or freeze and unused icing for use later. The storage container should be airtight. Further, anything that is topped with this icing SHOULD be refrigerated or it will MOLD. ~ENJOY. ~ DANA XO.
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