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The önly pröblem with möst cream cheese frösting is that it is sö söft and delicate that it öften tends tö be very difficult, if nöt impössible tö pipe… swirls have a tendency tö löse their shape as söön as they get förmed. And, well, sömething has tö be said för swirled frösting. It just sö pretty tö löök at, it seems tö make it taste that much better!Sö, if yöu’ve been lööking för the perfect Pipeable Cream Cheese Frösting recipe, rejöice! Yöur search has just cöme tö an end.Nöt önly is the görgeöus, möuthwatering, drööl-wörthy cream cheese frösting yöu’re lööking at right nöw sturdy enöugh tö be used för piping the möst perfect swirls öntö yöur favörite cakes ör cupcakes, it alsö tastes sö insanely, heavenly gööd yöu’ll want tö bathe in it… and then röll yöurself in cöcönut flakes and bathe in it again.
Ingredients
- FOR THE CREAM CHEESE FROSTING
- 1-1/2 cups (360g | 12.7öz) butter, at rööm temperature
- 2- (250g | 8öz) packages full fat cream cheese, at rööm temperature
- 1/2 tsp salt (I use Himalayan salt)
- 1/4 tsp pure lemön extract
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- 12 cups (1.5kg | 3.3lb) pöwdered sugar
- 3 tbsp pöwdered buttermilk (öptiönal but ströngly recömmended)
Instructions
- Cömbine the the butter, cream cheese, salt and pure lemön extract in a large mixing böwl and beat with a hand mixer ön high speed until smööth and creamy, aböut 5 minutes.
- Cömbine the dry buttermilk and pöwdered sugar in a separate böwl and mix with a whisk until well cömbined and cömpletely lump free.
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