Just when you thought cream cheese couldn’t get any better, we go and show you the best cream cheese frosting ever!
Here are all my cards, you guys:
I am on a mission to get you to turn against American buttercream. I feel like that has been pretty evident well before now. But in case you still had questions about where I stand, I do NOT like traditional American buttercream, and I don’t think you should either. Not when there are better, less confectioners-sugar-dense frostings available to you. Take for instance this cooked cream cheese frosting. Which is the best cream cheese frosting ever. And if you’re curious, it’s also my favorite frosting. Period.
Now, I fully agree that cream cheese frosting isn’t for every cupcake, and I also agree that the typical cream cheese frosting (based on American buttercream methods) can be disappointing. But this fluffy, cloud-like frosting with just the right amount of sweetness and tangy cream cheese is going to CHANGE YOUR LIFE. Buckle up. I start with my cooked frosting, but instead of adding just butter to the custard base, I use half butter and half cream cheese. Resulting in whole GOODNESS. It has such a refined quality that it’s often hard to remember it’s frosting! It tastes like the most delicious pastry filling you’ve ever had, or like the angels decided to get in the kitchen and then pass down their recipe for frosting. The best cream cheese frosting ever. IT’S A HEAVENLY RECIPE, PEOPLE!
Hands down, my favorite cupcakes to top with this cooked cream cheese frosting are my red velvets and my carrot cake cupcakes (recipe coming soon!). But give it a try on some other flavors and tell me your findings. I don’t think there’s any possibility of going wrong with this one.