{"id":10778,"date":"2025-07-09T04:32:32","date_gmt":"2025-07-09T10:32:32","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10778"},"modified":"2025-07-09T04:32:32","modified_gmt":"2025-07-09T10:32:32","slug":"fast-and-easy-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/fast-and-easy-cream-cheese-frosting.html","title":{"rendered":"Fast and Easy Cream Cheese Frosting"},"content":{"rendered":"

This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days.\u00a0 Bonus – cold cream cheese, no waiting around for it to soften.\u00a0<\/em>
\nIngredients:<\/strong><\/p>\n

\u25cf 3 1\/2 oz sugar (about 1\/2 cup; 100 g)
\n\u25cf 5 oz\u00a0 heavy cream (shy 2\/3 cup; 140 g)
\n\u25cf 1 tsp (5 g) vanilla extract
\n\u25cf 1\/8 tsp Diamond Crystal kosher salt; for table salt, use half as much.
\n\u25cf 8 oz plain, full-fat cream cheese, cold (one 8-oz brick; 225 g)<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. \n

    If the kitchen temperatures above 74\u00b0, refrigerate the mixing bowl and sugar until they have cooled to 70\u00b0.<\/p>\n<\/li>\n

  2. \n

    In the bowl of a stand mixer with the whisk attachment, or a hand mixer, combine sugar, cream, vanilla, and salt.<\/p>\n<\/li>\n

  3. \n

    Mix at medium-low speed until sugar is dissolved, about 2 minutes.<\/p>\n<\/li>\n

  4. \n

    Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.<\/p>\n<\/li>\n

  5. \n

    Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.<\/p>\n<\/li>\n

  6. \n

    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\u2019t be alarmed.<\/p>\n<\/li>\n

  7. \n

    Thoroughly scrape bowl and whisk.<\/p>\n<\/li>\n

  8. \n

    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.<\/p>\n<\/li>\n

  9. \n

    After whipping, the frosting should be about 60\u00b0.<\/p>\n<\/li>\n

  10. \n

    Use immediately or refrigerate until needed.<\/p>\n<\/li>\n<\/ol>\n

    Serves:<\/strong> 16 servings, \u00a02 cups – really<\/p>\n

    Source:\u00a0<\/strong>Serious Eats<\/p>\n

    Note:\u00a0\u00a0<\/strong>I doubled the recipe but used 12 oz (by weight, 340 g) cream cheese spread.\u00a0 Worked great!\u00a0 Easier to incorporate.<\/p>\n","protected":false},"excerpt":{"rendered":"

    This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days.\u00a0 Bonus – cold cream cheese, no waiting around for it to soften.\u00a0 Ingredients: \u25cf 3 1\/2 oz sugar (about 1\/2 cup; 100 g) \u25cf 5 oz\u00a0 heavy cream (shy 2\/3 cup; 140 g) \u25cf 1 tsp (5 g) vanilla … Continue reading “Fast and Easy Cream Cheese Frosting”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-10778","post","type-post","status-publish","format-standard","hentry","category-sweets-other"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10778"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10778\/revisions"}],"predecessor-version":[{"id":10784,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10778\/revisions\/10784"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}