This recipe yields 3 cups of frosting (enough to top 24 cupcakes, one 6-inch diameter triple-layer cake, or one 8-inch diameter double-layer cake). 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Your cream cheese should be softened, but still cool. It’s made with no powdered sugar. *This post originally published on September 9, 2013. It holds its shape best when cool, so it’s a good idea to chill the frosted cake prior to covering it with fondant, so it stays nice and smooth under all that handling. But a lot of times, it can be a little loose and gloopy. If you’ve goofed up on the temperatures and you find yourself with runny cream cheese frosting, all is not lost! It’s really tangy and just sweet enough. This recipe makes about 3 cups of frosting, which is enough to top 24 cupcakes, to frost and fill one 6-inch diameter triple-layer cake, one 8-inch diameter double-layer cake, or, if you stretch it, one 9-inch diameter double-layer cake. This frosting has a really pronounced cream cheese flavor. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine. And guess what? It pipes like a dream, and holds its shape very well. You should see it come together pretty quickly. The final step is to crank up the mixer to high, and whip that frosting until it’s super light and airy. All rights reserved.Part of the Whirlpool Corp. family of brands. Then, slowly dribble in the milk, while whisking. amzn_assoc_marketplace = "amazon"; Let each tablespoon of cream cheese become completely incorporated before you add the next one. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed. To make this unique icing, start by cooking up your roux. There’s a bit of down time, cooking on the stove, waiting for things to cool, so don’t think you can just slap some cream cheese and powdered sugar together and call it a day. Cream cheese frosting is a classic that is used on many old fashioned Southern cakes such as carrot cake, key lime cake, and strawberry cake. As you can see in the video below, this magical cream cheese frosting is totally pipeable! Just be sure to whisk continuously, so it heats evenly. Once made, you can store the frosting in the fridge for several days, up to a week. Once you have it good and cold, add the lemon juice and vanilla extract. You need to allow plenty of time for the roux to chill before adding in the cream cheese and butter. I mentioned this above, but it bears repeating. One tablespoon at a time, until your buttercream is smooth and fluffy. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. amzn_assoc_ad_mode = "manual"; If it’s still too warm, it will melt the cream cheese and butter. Lemon Cupcakes. That’s why I only use the kind of cream cheese that comes in a brick. There are so many different ways you can top your cakes and cupcakes, from American style buttercream to Swiss Meringue Buttercream to Seven Minute Frosting, I’ve tried (and loved!) It’s important to go slow for this step, so you don’t end up with a lumpy roux! You’re going to love it! Magical cream cheese frosting is basically just a hybrid of magical frosting (aka: ermine frosting) and regular cream cheese frosting. A few more great frosting recipes I think you'll love: Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream, All-Natural, No Dye Red Velvet Whoopie Pies. I recommend using the highest quality, lowest moisture-content cream cheese you can get your hands on. Whip the mixture on medium-high speed, adding the cream cheese just a tablespoon at a time. It should last for a least a week refrigerated, maybe even a little longer! * Percent Daily Values are based on a 2000 calorie diet. You can double or halve this recipe no problem, if you need less or more. Here are some important things to remember: Awesome, tangy, cream cheese flavor, with a whisper of vanilla and a hint of lemon, and so stable to boot! It’s light as a cloud and so silky! But I can’t guarantee that you’ll have exactly the same result. It’s all about the temperature with cooked frostings like this one. In a small pot, whisk sugar, flour, cornstarch, and salt together until combined. Strain the roux into a heat-safe container, and pop it into the fridge to chill. The brown But if you know you are going to need something a little stronger than the run of the mill cream cheese frosting, this may be it. There are so many things that just require it. Carrot cake. Cream Cheese Frosting Without Butter Developing a Healthier Frosting Recipe. Because it’s made without powdered sugar, there’s no grittiness whatsoever. amzn_assoc_linkid = "3ae48411ed01899db551a324dd5c911d"; So it’s not completely soft on the outside either. This frosting pipes like a dream and has a super fluffy texture. It’s a little stiffer when it’s cool, so if you’re working with it on a very hot day, you might want to chill it beforehand. Hopefully you’ll enjoy this cream cheese frosting as much I do!*. This frosting can sit out at room temperature for a few hours, but anything longer than that and it should probably go in the fridge. By creaming softened butter and cream cheese with powdered sugar, vanilla extra, and bit of salt, you can make a frosting … Whipped cream cheese, or cream cheese in a tub, is much softer than the kind in a brick. Instead, you cook a sweet, thickened milk mixture and then whip cream cheese and butter into that. It got my wheels turning…. Delicious tastes like a Carmel Apple dip or Taffy apple salad I’ve had! It needs to be cold before the next step. So, I’ve included new photos, added a how-to video, and given some more detailed instructions and tips for success. When you’re ready to use it, it may seem a little less airy or workable from sitting in the fridge so long. So when I first heard about Magical Frosting (aka: ermine frosting, cooked flour buttercream, or boiled milk icing), I wasted no time trying it out.