I’ve tried two different recipes for Cream Cheese Frosting on my Red Velvet Cupcakes, and I prefer the recipe from Magnolia’s. It’s a bit sweeter without being overly sweet. It has the added bonus of not having sour cream as an ingredient, so that’s one less thing to buy. We nearly always have sour cream in the fridge and it’s nearly always 2 weeks past the expiration date.
For both recipes, it’s important to not use low-fat or non-fat cream cheese or the frosting will turn out too soupy to work with.
AMERICA’S TEST KITCHEN CREAM CHEESE FROSTING INGREDIENTS:
2 (8-ounce) packages cream cheese, softened and cut into small pieces
10 tablespoons (1 1/4 sticks) unsalted butter, cut into chunks and softened
2 tablespoons sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups confectioner’s sugar
MAGNOLIA BAKERY CREAM CHEESE FROSTING INGREDIENTS:
2 (8-ounce) packages cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 1/2 teaspoons vanilla extract
5 cups confectioner’s sugar
To make both recipes:
1. Combine all ingredients except the sugar into a large bowl and mix on medium speed until smooth, about 3 to 4 minutes.
2. Reduce the mixer speed to medium low and add the confectioner’s sugar one cup at a time. Scrape down the sides of the bowl often. Once all sugar is added, beat until fluffy, 3 to 6 minutes.
At this point, the American’s Test Kitchen frosting is ready to use. If it gets to soft to work with, you can refrigerate until firm. The ATK recipe can be stored in the fridge in an airtight container for up to 3 days. Soften before using.
The Manolia’s recipe should be refrigerated for 2 to 3 hours before using, but no longer.
For 24 cupcakes, I halved both of these recipes and still had more than enough frosting. Make the full batch for layer cakes, double batches of cupcakes, or if you like your frosting piled inches high on cupcakes.
The America’s Test Kitchen recipe is from their Family Baking Book, and the Magnolia’s Recipe is from More From Magnolia. Both are fantastic books, I have yet to make a bad recipe out of either of them.
