I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic. The texture is perfection, the flavor spot on, the cake supremely moist. But that FROSTING is what I need to write about!
I kid you not, I made the best cream cheese frosting I have ever made in my whole life today. I got it from Martha Stewart. At least. I thought I did.
Her recipe calls for 1 cup of confectioners sugar.
I somehow translated that into FOUR. smh
Cream Cheese Frosting Recipe
So the ingredients for this frosting are pretty basic. Butter, cream cheese, vanilla, and confectioners sugar. But it’s how you put them together that makes the difference!
FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!
This was piped using a large open round tip. Love how the sides are perfectly rounded!
I also adapted the cupcake recipe from Martha as well.