Without a doubt, Cream Cheese frosting would be my favorite frosting in the whole wide world. I guess this comes as no surprise, seeing as how I am such a huuuuge fan of cheesecake.
The only problem with most cream cheese frosting is that it is so soft and delicate that it often tends to be very difficult, if not impossible to pipe… swirls have a tendency to lose their shape as soon as they get formed. And, well, something has to be said for swirled frosting. It just so pretty to look at, it seems to make it taste that much better!
Perfect Pipeaple Cream Cheese Frosting
FOR THE CREAM CHEESE FROSTING;
- 1-1/2 cups (360g | 12.7oz) butter, at room temperature
- 2- (250g | 8oz) packages full fat cream cheese, at room temperature
- 1/2 tsp salt (I use Himalayan salt)
- 1/4 tsp pure lemon extract
- 12 cups (1.5kg | 3.3lb) powdered sugar
- 3 tbsp powdered buttermilk (optional but strongly recommended)
- Combine the the butter, cream cheese, salt and pure lemon extract in a large mixing bowl and beat with a hand mixer on high speed until smooth and creamy, about 5 minutes.
- Combine the dry buttermilk and powdered sugar in a separate bowl and mix with a whisk until well combined and completely lump free.
- Add this powdered sugar to the creamed butter and cheese mixture a few cups at a time and beat on low speed between each addition until well incorporated.
- Once all the sugar has been added, increase the speed to high and beat the frosting for 2 to 3 minutes, until it becomes really light and fluffy.
- If you find that your frosting is too soft to be used right away, refrigerate it for about 10 minutes and then beat it again before you use it. Return to the refrigerator as often as needed.
- Keep the finished cake in the refrigerator until ready to serve.