Cream Cheese Frosting

 

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

• 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
• 5 ounces heavy cream (shy 2/3 cup; 140g)
• 1 teaspoon (5g) vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

1. With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.