Kim-Joy's Cream Cheese Frosting

December 10, 2019
1 Rating
Photo by Ellis Parrinder
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

Watch This Recipe
Kim-Joy's Cream Cheese Frosting
  • Prep time 2 minutes
  • Cook time 5 minutes
  • Makes enough to fill, crumb-coat, and cover a tiered cake
  • 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
In This Recipe
  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.

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