I came across this FABULOUS cream cheese frosting recipe in my America’s Test Kitchen Family Baking cookbook and I haven’t made anything else since. It is especially to-die-for on cinnamon rolls and sugar cookies but not so great on chocolate cake for some reason. (I used it for Gus’s caterpillar cupcake cake and it tasted a little funky for some reason…)
America’s Test Kitchen Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
10 tablespoons unsalted butter, cut into chunks and softened
2 T. sour cream
1 1/2 t. vanilla
1/4 t. salt
2 c. powdered sugar
I always microwave my butter for a few seconds to soften it and haven’t noticed any adverse effects, but I know that Experts say not to do that. It works for me…
The thing I love about this cream cheese frosting is that it’s not too sweet. My regular frosting recipe calls for 3 c. of powdered sugar and it makes less than half the amount of frosting. So there really isn’t that much sugar in this and it’s so soooo good.
Enjoy!
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