When it comes to frosting, I’ve tried it all. American buttercream, IMBC, Ermine, French Buttercream… I love them all, but this cream cheese frosting is the only one I’ll eat straight from the bowl, while hiding from the kids so that I don’t have to share. It’s so fluffy and creamy and just the right amount of sweet.
This frosting can be made with white or brown sugar. I prefer the taste of the brown sugar version, but it does have a caramel colour. The white sugar version is almost pure white, and just a little bit tangier, but still delicious.
This recipe makes enough frosting to fill and cover the top of one 8″ cake, for enough frosting to also cover the sides double the recipe. It’s perfect for carrot cake, and also works on cupcakes, cinnamon buns and lemon loaf!
Brown Sugar Cream Cheese Frosting
Adapted from: Serious Eats Fast and Easy Cream Cheese Frosting Recipe
100 grams brown (or white) sugar
140 grams whipping cream
1 teaspoon vanilla
1/8 teaspoon of salt
8 ounces plain full fat Philadelphia cream cheese at room temperature
- Place cream, sugar, vanilla, and salt in the bowl of a stand mixer and whisk on low until sugar is dissolved, this takes about 2 minutes
- Increase the speed and whip sugar and cream mixture until it has the consistency of thick yogurt or sour cream, this takes about 2 minutes
- Reduce mixer speed to low and quickly add cream cheese in small additions, about .5-1 ounces at a time
- Once cream cheese has been added scrape down the sides of the bowl and then whip on high for 2-3 minutes
- The cream cheese will not completely dissolve and the frosting will appear to have small chunks of cream cheese in it, these will disappear in about 30 minutes
- Use frosting immediately or refrigerated until needed
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