Simple Cream Cheese Frosting for Cakes and Cupcakes

The most magnificent, simple and fast, delicious! Cream cheese for a cake made with cream with curd cheese is a thick and perfectly shape-holding cream that can be used to layer cake layers and decorate cupcakes with a beautiful top. It is very easy to prepare, even a novice pastry chef can handle it.
cook time: 10 min
Owen Truitt
Simple Cream Cheese Frosting for Cakes and Cupcakes

Nutrition Facts (per serving)

288
Calories
25g
Fat
11g
Carbs
4g
Protein

Ingredients (16 portions)

Basic:

Powdered sugar 4 tbsp
Heavy cream (33% fat) 400 g
Cottage cheese 400 g

Recipe instructions

Step 1

Step 1
How to make cream cheese for cupcakes and cream cakes? Prepare your food. The cheese for cream cheese is soft curd or creamy, such as Philadelphia, Violetta, Almetta, Kremetta. They must be without additives, natural. Remove the cheese from the refrigerator in advance; it will be better mixed into the cream when warm. But it is better to use well-chilled cream. The taste and consistency of the cream will depend on the choice of cream, so pay special attention to this.

Step 2

Step 2
The cream must be natural, without vegetable additives, with a fat content of at least 33%. Cream with less fat content will not whip, but will remain liquid. Pour them into a bowl, add powdered sugar. Use powder, not sugar — powder will dissolve faster and better than sugar. Start whipping cream at low speed. When they begin to thicken, increase speed and continue beating until smooth and fluffy.

Step 3

Step 3
When whipping cream, the main thing is not to overdo it and not turn it into butter. Place cheese in cream.

Step 4

Step 4
And again, mix the cheese into the creamy mixture with a mixer at low speed. Do this very carefully so that there are no lumps left in the cream. Sometimes I don’t use a mixer, but stir the mixture with a whisk. This process takes longer, but the cream will definitely not separate. Try the finished cream for sweetness; it seemed to me that more powder could be added.

Step 5

Step 5
Place the cream cheese in a piping bag fitted with a tip. I use a closed star attachment. Using a bag, place beautiful caps on top of the cupcakes. This recipe produces a lot of cream, enough for about 16 cupcakes or to layer a whole cake.

Step 6

Step 6
Cream cheese for cupcakes and cakes with curd cheese holds its shape perfectly and does not fall off over time. Before serving, you can cool the products with cream a little. Bon appetit!

Additional rubrics

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