Magical Cream Cheese Frosting
A magical take on cream cheese frosting! A hybrid of magical (ermine/flour) frosting & cream cheese frosting, this recipe is firm, pipeable, & more stable.
Servings: 24 servings
Calories: 100kcal
Ingredients
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup unsalted butter softened but still cool
- 4 ounces cream cheese (full-fat) cold
Instructions
- Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
- Gradually whisk in the milk, taking care to whisk out any lumps.
- Place over medium-low heat and bring to a low boil, stirring often.
- Allow the mixture to boil for 1 to 2 minutes, stirring, until very thick.
- Pass the mixture through a fine mesh strainer, and into a heat-safe container.
- Refrigerate overnight.
- Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
- Whip in the softened butter on medium-high speed, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Turn the mixer up to high speed, and continue to whip until doubled in volume and very fluffy.
- Turn the mixer down to medium-low speed and beat in the cold cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next (be careful not to overmix at this stage, or the mixture could become runny).
Video
Notes
Adapted from Mel's Kitchen Cafe's Magical Frosting.
This recipe yields 3 cups of frosting (enough to top 24 cupcakes, one 6-inch diameter triple-layer cake, or one 8-inch diameter double-layer cake).
A few more great frosting recipes I think you'll love:
Nutrition
Serving: 2tablespoons | Calories: 100kcal | Carbohydrates: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 46mg | Potassium: 26mg | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.1mg