Light And Easy Cream Cheese Frosting?

Baking By Miss.Reynolds Updated 20 Jan 2017 , 3:17pm by Miss.Reynolds

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Miss.Reynolds Posted 19 Jan 2017 , 9:19pm
post #1 of 5

So I have an order for 48 cupcakes for this Saturday and I thought I had my ducks in a row but I'm starting to panic! The customer wants Cream cheese buttercream on all the cupcakes but they want the buttercream to be light. I immediately thought to sway away from powdered sugar and go with SMBC. But seeing the tutorials on how to do so and how they "carefully" place their words, I am starting to have second guesses! Does anyone know of a light cream cheese buttercream that is worthy of a cupcake? PS. The customer is picking these up on Saturday morning (11 am). They wont be devoured by children until 5 pm that evening lol. Between this time she may or may not have a refrigerator. Any suggestions will be helpful! Thanks! 

4 replies
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Jeff_Arnett Posted 19 Jan 2017 , 11:26pm
post #2 of 5

I use this all the time......very light texture, pipes well, is very stable and tastes delicious too!

!

16 ounces cream cheese, room temperature

3 cups powdered sugar

2 teaspoons vanilla

8 ounces Extra Creamy Dairy Recipe Cool Whip, thawed


Blend cream cheese and vanilla  until smooth.

Mix in powdered sugar until smooth.

Fold in the Cool Whip until smooth.


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cakingandbaking Posted 20 Jan 2017 , 12:14am
post #3 of 5

I recommend this recipe from http://www.sweetapolita.com. Very light tasting, like you described - not tooth-achingly sweet like other cream cheese buttercreams I've tried. Also makes a great cake filling. Experiment with adding a little extra vanilla and lemon juice and you will fall in love!

1/2 cup (115 g) unsalted butter, room temperature

1 1/2 cups (190 g) confectioners' sugar

1 teaspoon pure vanilla extract 

1/4 teaspoon pure lemon juice

Pinch of salt

1 (8oz/250 g) package cream cheese, softened


In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the confectioners' sugar, vanilla, lemon juice and salt; decrease the speed to low and beat for 1 minute.


Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low, add the cream cheese and beat until smooth, about 1 minute. Don’t overbeat.

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JustOneMoreCake Posted 20 Jan 2017 , 2:23am
post #4 of 5

My cream cheese frosting is a German buttercream; I just sub half the butter for cream cheese.  Oh, and I cut the vanilla (assuming the original intent was a basic vanilla buttercream).  I noticed that if there was too much vanilla it cut into the tang of the cream cheese and seemed more like just that basic vanilla buttercream.


It's not much of a piper but I'm not into piping so I'm fine with that.  But for your basic cupcake swirls, it's very nice.  And it's NOT achingly sweet. 

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Miss.Reynolds Posted 20 Jan 2017 , 3:17pm
post #5 of 5

Thank you all for the suggestions! I have some experimenting to do tonight! 

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