As I was working on a cake recipe today, it struck me that I don’t have some of my favorite go-to recipes on the blog. You know, those basic recipes that you rely on over and over again. For some reason I assumed that “easy” things like a frosting recipe weren’t “post worthy.” However, to make sharing recipes easier, and to give you some tried-and-true recipes for your own cooking adventures, I’m going to start posting more of my go-to recipes. I’m kicking things off today with My Favorite Cream Cheese Frosting.
If I could only eat one frosting for the rest of my life, it would be cream cheese frosting. (Well, that or the frosting my aunt makes, but we’ll save that for another day.) There’s just something about a really good cream cheese frosting that gets me every time. Maybe it’s the blend of tangy cream cheese, rich butter, and subtle sweetness.
Of course, this frosting works great on things like red velvet cake and carrot cake, but I’ve used it on plain vanilla cake as well.
I also like that you can adjust the flavoring to make the frosting even more complex. In the fall and winter, cinnamon and nutmeg can give it a seasonal touch. For a touch of spring freshness, you could add some grated lemon zest.
This is a recipe that you can use for lots of things and make in lots of ways. I hope you like it as much as I do.
Frosting for a double layer cake or about 20 cupcakes
2 packages (8 ounces) Philadelphia cream cheese, softened
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
6 cups confectioner's sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.
Blend in the vanilla and almond extract. Beat to combine.
Add the confectioner's sugar slowly, about one cup at a time, and mix until smooth.
Note: While this recipe probably won't need it, you can add a splash of milk for a thinner frosting.
This truly is perfection on any cake. Happy Baking!