Cake Fillings and Icings
Professional Stable Cream Cheese Frosting Recipe
A luxuriously smooth and stable cream cheese frosting designed specifically for the structured layers of a celebration cake. This recipe balances the tang of full-fat soft cheese with sweet vanilla bean for a finish that is firm enough to pipe yet melts on the tongue.
- Prep
- 15 min
- Serves
- 12
- Level
- Easy
- Per serving
- 480 kcal
Method
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for approximately 5 minutes until it is pale, aerated, and significantly increased in volume.
Reduce the mixer speed to low and gradually add the sifted icing sugar in three stages, ensuring each addition is fully incorporated before adding the next. Once all the sugar is in, increase the speed and beat for a further 2-3 minutes.
Drain any excess liquid from the chilled cream cheese. Add the cold cream cheese, vanilla bean paste, and sea salt to the butter mixture.
Mix on a medium speed for only 30-60 seconds. It is vital not to overbeat at this stage, as the cream cheese can break down and cause the frosting to become runny.
Use a spatula to give the frosting a final gentle fold by hand to ensure a smooth, bubble-free consistency. Use immediately or chill for 20 minutes to firm up before piping onto your celebration cake.
Notes
Always use full-fat block-style cream cheese; low-fat or spreadable versions contain too much water and will result in a soupy frosting.
Ensure your butter is truly room temperature but not oily, while your cream cheese must be fridge-cold to maintain stability.
Sifting the icing sugar is a non-negotiable step for a professional, silk-smooth finish without lumps.
If your kitchen is warm, chill the mixing bowl and paddle before starting to help keep the fat stable.
