Cream Cheese Frosting for Cakes and Cupcakes

Universal, homogeneous, thick, with a delicate taste. The cream cheese for the cake is easy to make in a matter of minutes, and the result will definitely please you. This cream can be used both to level the outer surface of the cake, as a layer of sponge cake, or for cream toppings on cupcakes.
cook time: 10 min
Noah Merrick
Cream Cheese Frosting for Cakes and Cupcakes

Nutrition Facts (per serving)

364
Calories
32g
Fat
17g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Butter 150 g
Powdered sugar 100 g
Cottage cheese 400 g

Recipe instructions

Step 1

Step 1
How to make cream from curd cheese for a cake? Prepare the necessary ingredients. Take high quality butter with a fat content of at least 82%. Poor quality oil may separate in the cream. All ingredients for preparing the cream must be at the same temperature. Remove the cream cheese and butter from the refrigerator in advance so that they have time to heat up. The butter should become soft.

Step 2

Step 2
Take a deep bowl in which it will be convenient to whip the cream and put the required amount of soft butter into it.

Step 3

Step 3
Add powdered sugar to the butter in a bowl. Mix everything a little with a whisk. If you turn on the mixer immediately, the powdered sugar will begin to fly into the air.

Step 4

Step 4
Beat the butter and powdered sugar for 2-3 minutes. During this time, the mass will become a little more fluffy and the oil will lighten.

Step 5

Step 5
Add soft curd cheese at room temperature to the whipped butter. If you add cold cheese, the mass may crumble due to temperature changes.

Step 6

Step 6
Beat everything together well with a mixer. You don’t need to beat for a long time, 1 minute is enough. The ingredients should simply be mixed evenly into each other. If you continue to beat the entire cream for a long time and vigorously, it may separate. The cream is ready. If necessary, it can be colored with any food coloring.

Step 7

Step 7
The finished cream has a uniform consistency and is quite thick. I usually use this cream to smooth the outer surface of the cake. If you plan to make flowers from it, then the amount of oil can be increased slightly. This will make the cream more durable. If necessary, the cream can be colored with any food coloring.

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