i was thinking of making cheesecake for Father’s Day since I knew k could eat cream cheese but i didn’t find a recipe i could be sure of yet and i didn’t have time to experiment with any recipes. but i found a great alternative! i had made gluten free vegan chocolate cake but had not come up with a topping yet. so how about cream cheese frosting?
i found a few recipes i was interested in trying but this one was great because it was a no-cook recipe and had lots of flavor option ideas! i used whipped cream cheese so it may have made the consistency softer and i wasn’t able to pipe a swirly top above the cupcake. but it tasted good with the chocolate cake. i’ll be sure to try it again as well as try the other flavors.
- mixing bowl
Vanilla Cream Cheese Frosting (see variations below)
- ¼ cup (½ stick/4 Tbsp) unsalted butter (set at room temp about 10 minutes, but should still be cool)
- 4 oz organic whipped cream cheese (directly from fridge)
- ½ teaspoon pure vanilla extract
- 1½ cups powdered confectioners sugar
- ½ – 1 Tbsp milk
- variation of fruit slices
- Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
- Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Stronger Cream Cheese Flavor
Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
Add ½ cup unsweetened cocoa (I use Ghirardelli brand, it’s really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
Strawberry, Blackberry, etc.
Add 2-4 tablespoons of preserves. Depending on how chunky or seedy the preserves are, you may want to blend it in the food processor, and/or strain it through a fine strainer before adding it to the frosting. Add the preserves to the frosting mixture before adding the heavy cream. Depending on the amount of preserves you add you may need very little or no cream, especially if you want the frosting thick enough to pipe. A final option would be to add a drop of food coloring to add to the color of the preserves (for example, pink coloring for the Strawberry flavor).
1. resource Glorious Treats: Cream Cheese Frosting Recipe
2. resource The Merchant Baker: Whipped Cream Cream Cheese Frosting