![]() The combination of shortening and vegan butter also works better than vegan butter alone. This isn’t sponsored, I just prefer Nutiva shortening over Crisco in terms of taste and texture, especially in recipes like frostings. ![]() Use 1/4 cup Nutiva Shortening + 1/4 cup vegan butter in place of the regular butter. Yes it can! To make a vegan and dairy free cream cheese frosting, use dairy free cream cheese in place of regular cream cheese. The possibilities are endless!Īs an Amazon Associate I earn from qualifying purchases.Ĭan this be made as a dairy free / vegan cream cheese frosting? I’ve also added cinnamon to make a cinnamon cream cheese frosting for pumpkin cupcakes. I already mentioned the strawberry version which I’m sure you’ll love. ![]() The flavor of this cream cheese frosting is a great base for adding different flavors or spices. If you’re making a 3 layer cake or want to embellish your cake with pretty piped decorations, you may want to double the recipe or make an extra half batch. This frosting is great for piping and for layer cakes. What You Need To Know About This Cream Cheese Frosting Recipe: This truly is the best tasting cream cheese frosting! Don’t worry, it doesn’t make the frosting taste like lemon at all. It’s got a secret ingredient (fresh lemon juice) that makes this frosting a bit different from the rest. I even strawberry cream cheese frosting based off of this recipe, which is fab by the way! This recipe is the original and it’s a family favorite. Whether it was the full version when I made cream cheese frosting for carrot cake or scaled down versions for pumpkin cookies, or when I made a pumpkin cake with cream cheese frosting in a 9×13 pan. Over the years of sharing gluten free dessert recipes, I’ve shared several versions of this cream cheese frosting recipe. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥ The Best Cream Cheese Frosting Recipe This post contains affiliate links for products and ingredients I use and love. It’s sweet, creamy, and has just enough tang. Leftover frosting will keep for up to 5 days in an airtight container in the fridge.This is the best cream cheese frosting recipe for cupcakes and cakes. I love to use it on these desserts:ĭouble the recipe for a 9×13-inch sheet cake, or triple it for a layer cake. This cream cheese frosting recipe yields enough frosting for a 8- or 9-inch square or round cake, a loaf cake, or a batch of 12 cupcakes. Taste and adjust, adding a pinch of salt if needed. If you’d like the frosting to be stiffer, add more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Tip: if your powdered sugar is lumpy, sift it before adding it to the cream cheese mixture. Stop and scrape down the sides of the bowl with a spatula as needed. Then, add the powdered sugar and vanilla. Mix until the frosting is smooth and creamy (check out that texture above!!). It’ll just take a good amount of elbow grease! If you don’t have a mixer, you can make this recipe by hand with a whisk. ![]() If you prefer to use a stand mixer, you may need to 1.5x or double the recipe. I like to use an electric hand mixer to make this recipe, because as written, it’s a bit small for my stand mixer. My method for how to make cream cheese frosting couldn’t be simpler! Here’s how it goes:įirst, combine the cream cheese and butter. Place them in a large bowl and use an electric mixer to beat until smooth. Optional: season to taste with a dash of salt!įind the complete recipe with measurements below.
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