Steps to follow cook delicious Sam's Cream Cheese Buttercream Frosting

Sam's Cream Cheese Buttercream Frosting. How to Make Cream Cheese Buttercream Frosting. This recipe couldn't be easier, just combine all of the ingredients in the bowl of a stand mixer fitted with Cream cheese frosting can be stored in the fridge for a few days and in the freezer for up to a month. Bring to room temperature and beat with an.

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It's perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners' sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of. You can cook Sam's Cream Cheese Buttercream Frosting using 8 ingredients or deficient. Here is how you achieve that.

Ingredients of Sam's Cream Cheese Buttercream Frosting

1. Provide 1 of -8 oz pkg cream cheese (do not use low fat), softened.
2. Prepare 8 tbsp of unsalted butter (1 stick), room temperature.
3. You need 1/2 cup of shortening.
4. You need 2 lb of powdered sugar (icing sugar).
5. Provide 1 1/2 tbsp of clear vanilla extract.
6. Provide 1/2 tsp of freshly grated nutmeg.
7. Prepare 1/2 tsp of salt.
8. You need 2 tbsp of milk.

Heavy cream or heavy whipping cream really work best in this recipe. You can use milk, but keep in mind that the frosting won't be nearly as creamy or hold it's shape quite as This is the BEST recipe for homemade buttercream, it pipes perfectly, and makes a great base for other frosting flavors too! This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla. This is a tried and true, classic cream cheese frosting, especially good on carrot and banana cakes.

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Sam's Cream Cheese Buttercream Frosting guidance

1. In a stand mixer (or mixing bowl) combine cream cheese, butter and shortening. Mix on low until creamy and fluffy about 3 minutes..
2. Mix in vanilla, salt and powdered sugar one cup at a time until completely incorporated..
3. Mix in the milk a tablespoon at a time if needed to get the consistency you like. I used only 2 tablespoons of the milk for a stiff consistency to pipe with and 3 or more tablespoons for a more spreadable consistency. Just make sure to add a little bit at a time then mix as you go before adding more all at once. If your frosting is too runny then add more powdered sugar, a little at a time..
4. This is a great recipe for piping decorations on cakes & cupcakes because once it dries or is in the fridge for a bit it kind of crusts up and doesn't melt on ya!.
5. Makes enough frosting to frost 2-9" round cakes..

I've made this so many times I haven't needed to look at the actual recipe for years! Cream cheese frosting may often be spread on red velvet cake these days, but ermine frosting is the original pairing. It's similar to a German buttercream in that it starts with a cooked flour mixture; the difference is that ermine frosting contains no eggs. It's light and airy and takes well to all kinds of. Rosie shows you how to make a pipeable cream cheese frosting.