HomeWHICHWhich Kitchenaid Attachment For Cream Cheese Frosting

Which Kitchenaid Attachment For Cream Cheese Frosting

Whether it’s for carrot cake or red velvet this is my favorite cream cheese frosting! Only 4 ingredients; cream cheese, butter, powdered sugar and vanilla.

It takes a lot for me to claim a recipe is “the best” but to me and Malloree (my anti-fan-of-frosting daughter) this recipe is all that and then some.

I think what makes it so special is that it has the perfect balance of tang and sweetness and with a touch of vanilla. If ever a frosting is super sweet I tend to leave it behind and just eat the cake around it, but that isn’t the case when it comes to homemade cream cheese frosting. Nuh-uh. I could eat it with a spoon, on a shoe… on basically anything.

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As you may know, my cream cheese frosting recipe isn’t new to this blog. I first shared it back in 2012, when I frosted my classic red velvet cake. However in that post there wasn’t step-by-step photo instructions, plus I wanted it to be easily found if searched, so I’m giving it it’s own post so it can shine.

Tomorrow it will be frosting a different cake.My mother’s cake recipe that’s perfect for spring! Okay, that’s all the hints I’m giving… now let us make frosting!

TO Make This Cream Cheese Frosting YOU will Need:

  • cream cheese
  • unsalted butter
  • pure vanilla extract
  • confectioners sugar
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Drop the 2 softened bricks of cream cheese into the bowl of your stand mixer (that’s fitted with the paddle attachment!).

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Mix on medium speed until light and fluffy.

To the cream cheese, add in 1 stick softened butter and blend together.

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Then scrape down the sides and bottom of the bowl…

Add 2 teaspoons of pure vanilla extract and mix together.

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With the mixer on low, gradually add 1/3 to a 1/2 cup of the powdered sugar at a time.

Until mixed through, scraping the sides and bottom of the bowl as you go.

Cream Cheese Frosting l SimplyScratch.com (9)

Replace the paddle with the whisk attachment and beat on high for 10 to 15 seconds (or longer for a more whipped frosting). Stop once the frosting is thick, creamy and without little lumps.

Ta-dah!

Now you just need a cake to frost.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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