Try this Easy Cream Cheese Frosting recipe, or contribute your own.
- Carbohydrate 13.0492075199477 g
- Cholesterol 188.736250185766 mg
- Fat 56.3301500548184 g
- Fiber 4.1417998893845 g
- Protein 8.10861250761973 g
- Saturated Fat 32.6842900320699 g
- Serving Size 1 1 cup (175g)
- Sodium 390.664500339115 mg
- Sugar 8.90740763056321 g
- Trans Fat 6.57259100597759 g
- Calories 588 calories
Step-by-step
- Whip heavy cream with an electric mixer until stiff
- In a separate bowl, whip cream cheese until smooth, then blend in maple syrup and vanilla
- With a rubber spatula, gently fold whip cream into cream cheese mixture
- Sprinkle with cinnamon or shaved chocolate
Why is my frosting running down the side of the cake? This separation usually happens when dairy ingredients clash at the wrong temperatures or moisture content overwhelms the fats.
- Use cold heavy cream straight from the refrigerator so the milk fat retains enough structure to whip into stiff peaks. Soften the cream cheese to room temperature, roughly 68 degrees Fahrenheit, before beating it to prevent hard lumps.
- Measure organic maple syrup carefully because extra liquid breaks the emulsion. Pour it in a slow stream after the cream cheese is already completely smooth.
- Whip the heavy cream until distinct peaks form that hold their shape on the beaters before combining. Fold the whipped cream into the cheese base gently with a rubber spatula to preserve trapped air pockets.
- Store finished frosting in the refrigerator for up to three days in an airtight container. Bring the chilled mixture back to cool room temperature and give it a brief hand-stir before application.
Scaling quantities requires attention to the fat-to-liquid ratio. Doubling the batch works well if you mix the dairy components in separate vessels first.
