Cream Cheese Icing: Tangy and sweet
Two recipes, both from America's Test Kitchen (ATK). The first is more tangy, with a larger ratio of cream cheese to powdered sugar. This icing is better for desserts that are already sweet. The second recipe is sweeter, with a lower ratio of cream cheese to powdered sugar, which makes it better for baked goods that aren't as sweet, like pumpkin muffins or pumpkin bars. Specifically, the earlier recipe calls for 12 ounces of cream cheese, which is 1-1/2 packages. The tangier, newer version calls for just 8 oz or one package.
Also, there are instructions for preparing in either a standing mixer or a food processor.
Original note:
From various ATK recipes including one we recently tested [in 2021]. In 2022, ATK reconfigured their original cream cheese icing to be less sweet and have more tang. So it's changed. The updated recipe is from here.
INGREDIENTS for tangy icing
6 T unsalted butter, softened
1-1/2 C (6 oz, 170g) confectioners' sugar
1 8-oz package of cream cheese, cut into 8 pieces, softened
1 t vanilla extract
Pair this icing with ATK's/Cook's Illustrated's Dark Chocolate Cupcakes recipe.
INGREDIENTS for sweeter icing
1-1/4 cups (5 oz) confectioners' sugar
4 oz cream cheese, cut into 4 pieces
4 Tbl unsalted butter, softened, cut into 2 pieces
3/4 tsp vanilla extract
Pair this sweeter icing with pumpkin muffins, for example.
PREPARATION in stand mixer
Using stand mixer fitted with paddle, beat softened butter and sugar on medium high until fluffy, about 2 minutes. Add the cream cheese, 1 piece at a time, beating thoroughly after each piece. Add vanilla and mix until smooth.
PREPARATION in food processor
Process confectioners’ sugar, cream cheese, butter, and vanilla in food processor until smooth, 15 to 20 seconds, scraping down sides of bowl with rubber spatula as needed. Let frosting sit for at least 30 minutes and up to 1-1/2 hours to thicken slightly before applying.
Original note:
From various ATK recipes including one we recently tested [in 2021]. In 2022, ATK reconfigured their original cream cheese icing to be less sweet and have more tang. So it's changed. The updated recipe is from here.
INGREDIENTS for tangy icing
6 T unsalted butter, softened
1-1/2 C (6 oz, 170g) confectioners' sugar
1 8-oz package of cream cheese, cut into 8 pieces, softened
1 t vanilla extract
Pair this icing with ATK's/Cook's Illustrated's Dark Chocolate Cupcakes recipe.
INGREDIENTS for sweeter icing
1-1/4 cups (5 oz) confectioners' sugar
4 oz cream cheese, cut into 4 pieces
4 Tbl unsalted butter, softened, cut into 2 pieces
3/4 tsp vanilla extract
Pair this sweeter icing with pumpkin muffins, for example.
PREPARATION in stand mixer
Using stand mixer fitted with paddle, beat softened butter and sugar on medium high until fluffy, about 2 minutes. Add the cream cheese, 1 piece at a time, beating thoroughly after each piece. Add vanilla and mix until smooth.
PREPARATION in food processor
Process confectioners’ sugar, cream cheese, butter, and vanilla in food processor until smooth, 15 to 20 seconds, scraping down sides of bowl with rubber spatula as needed. Let frosting sit for at least 30 minutes and up to 1-1/2 hours to thicken slightly before applying.
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