Kim-Joy's Cream Cheese Frosting

December 10, 2019
1 Ratings
Photo by Ellis Parrinder
  • Prep time 2 minutes
  • Cook time 5 minutes
  • Makes enough to fill, crumb-coat, and cover a tiered cake
Author Notes

This has a slight tang from the cream cheese, which works well with cakes that have warming spices such as cinnamon and ginger. It remains firm, so can be piped and used to cover cakes. Just be careful not to overmix it!

Recipes excerpted with permission from Baking with Kim-Joy, published by Quadrille September 2019, RRP $24.99 hardcover. —Food52

What You'll Need
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Kim-Joy's Cream Cheese Frosting
  • 1/2 cup (115 grams) salted butter, at room temperature, chopped
  • 4 1/4 cups (600 grams) icing (confectioners') sugar
  • 1 1/4 cups (300 grams) whole (full-fat) cream cheese
  1. Place the butter in a stand mixer (or use a handheld electric whisk) fitted with a balloon whisk attachment and beat until smooth and softened. Add half the icing sugar and beat until combined. Add the cream cheese and the rest of the sugar and whisk until combined. Don’t overmix, or the frosting will become too soft.

See what other Food52ers are saying.

1 Review

Melissa W. June 27, 2020
Followed this recipe for icing a 6” three tiered cake plus 20 mini cupcakes and it worked perfectly. Added food colouring at the end so it softened further with the added beating but was still manageable. Thank you for sharing.