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Ina Garten Cream Cheese Frosting

Ina Garten Cream Cheese Frosting - recipe card
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A luxuriously smooth and tangy cream cheese frosting with perfectly balanced sweetness. This frosting pipes beautifully, holds its shape, and is ideal for cakes, cupcakes, or as a topping for desserts like Ina Garten’s Blintz Casserole.

Ingredients

Scale
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Ensure all ingredients are at room temperature. Leave the cream cheese and butter on the counter for 1-2 hours until softened; this prevents a lumpy or grainy texture by allowing them to blend smoothly without separation.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened cream cheese and butter. Beat on medium speed for 2-3 minutes until completely smooth and creamy, scraping down the sides with a rubber spatula to ensure even mixing; avoid overbeating, which can incorporate too much air and soften the frosting excessively.
  3. With the mixer on low speed, gradually add the sifted powdered sugar in 1/2-cup increments. Adding slowly prevents the sugar from dusting out of the bowl and ensures it incorporates evenly without forming dry pockets or lumps.
  4. Once all powdered sugar is added, increase the speed to medium and beat for 1-2 minutes until the mixture is well combined and begins to thicken. Scrape down the bowl thoroughly to catch any unincorporated sugar or butter for a consistent texture.
  5. Add the vanilla extract and kosher salt to the bowl. Beat on medium speed for another 1-2 minutes until the frosting is light, fluffy, and holds soft peaks; the salt enhances the tangy flavor and balances the sweetness, while vanilla adds depth.
  6. Check the frosting’s consistency—it should be spreadable but firm enough to hold its shape. If too thick, add a teaspoon of milk or cream and beat until smooth; if too thin, refrigerate for 15-20 minutes to firm up, then re-whip briefly before use.
  7. Use the frosting immediately to frost cooled cakes, cupcakes, or desserts. For piping, fill a piping bag fitted with your desired tip, avoiding overhandling to keep the frosting cool and stable; work efficiently to prevent softening from warmth.
  8. If not using right away, transfer the frosting to an airtight container. Store in the refrigerator for up to 5 days or freeze for longer storage; before use, let chilled frosting come to room temperature and re-whip to restore its creamy texture.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months; thaw overnight in the refrigerator, then let come to room temperature and re-whip with a mixer until smooth before using. Do not microwave to soften, as it can cause separation.

Nutrition

Keywords: Ina Garten cream cheese frosting, cream cheese frosting recipe, homemade frosting, tangy frosting, cake frosting, cupcake frosting, no-cook frosting, buttercream alternative, dessert topping, sweet spread, blintz casserole topping

Find it online: https://inagartendishes.com/ina-garten-cream-cheese-frosting-recipe/