Why You’ll Love This Recipe
This frosting is the ultimate indulgence for frosting lovers. The base custard provides a silky, smooth texture, while the combination of cream cheese and butter gives the frosting a rich and fluffy consistency. The addition of lemon juice enhances the frosting’s flavor, offering a perfect balance of creamy sweetness and tanginess. This frosting is perfect for a wide variety of desserts, from classic cakes to cookies and cupcakes, and it’s guaranteed to take your treats to the next level.
Ingredients
For the Base Custard:
- 1 ½ cups milk (any percentage)
- 1 vanilla bean, split lengthwise
- 1 cup plus 2 tablespoons sugar
- ⅓ cup cornstarch
- 3 large eggs, cold from the fridge
- 1 tablespoon vanilla extract
For the Frosting:
- 2 cups full-fat cream cheese, softened to about 62°F
- 1 ½ cups unsalted butter (3 sticks), softened to about 62°F
- 2 tablespoons freshly squeezed lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Custard:
- Heat the milk: In a 3-quart saucier, combine the milk and the vanilla bean. Heat over medium heat until the milk is steaming. Remove from heat and let it steep for 30 minutes. For a deeper vanilla flavor, you can refrigerate the milk and vanilla bean for up to 24 hours.
- Mix the sugar, cornstarch, and eggs: In a medium bowl, whisk together the sugar and cornstarch. Add the eggs and mix until smooth.
- Temper the egg mixture: Reheat the milk until it is steaming again. Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it. Gradually add the rest of the milk, whisking continuously.
- Cook the custard: Return the mixture to the saucier over medium heat. Cook, whisking constantly, for about 3 minutes, or until the mixture thickens into a custard-like consistency. Continue whisking for 2 more minutes to neutralize the starch-dissolving enzymes in the yolks.
- Cool the custard: Transfer the custard to a 7×11-inch baking dish. Press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate the custard until it is completely cooled, about 1 hour.
Finish the Buttercream:
- Cream the butter and cream cheese: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium speed until light and fluffy, about 5 minutes.
- Add the cooled custard: Whisk the cooled custard until smooth. Gradually add the custard to the cream cheese mixture, beating well after each addition.
- Whip the frosting: Switch to the whisk attachment and whip the frosting on medium speed, adding the freshly squeezed lemon juice a little at a time. Continue whipping until fully incorporated and smooth.
Use or Store:
- Use immediately: The frosting is ready to use immediately, or you can let it stand at room temperature for a few hours.
- Store: If you have leftovers, refrigerate the frosting in an airtight container for up to 3 weeks, or freeze it for up to 3 months. When you’re ready to use it again, thaw it in the fridge and rewhip it to restore its fluffy texture.
Servings and Timing
- Servings: Enough to frost a 2-layer 9-inch cake or approximately 24 cupcakes
- Prep time: 30 minutes
- Cooling time: 1 hour (for custard)
- Mixing and whipping time: 10 minutes
- Total time: 1 hour 40 minutes (including cooling time)
Variations
- Add flavoring: Customize the frosting by adding other flavorings like almond extract, orange zest, or cinnamon to match your dessert.
- Chocolate Cream Cheese Frosting: Melt some dark chocolate and fold it into the frosting for a rich, chocolatey variation.
- Fruit Infused Frosting: Add fruit purees like raspberry or strawberry to the frosting for a fruity twist that pairs wonderfully with cakes or cupcakes.
Storage/Reheating
- Storage: Store this frosting in an airtight container in the refrigerator for up to 3 weeks. If freezing, you can keep it for up to 3 months. When ready to use, let the frosting thaw in the fridge overnight and rewhip it before spreading or piping.
FAQs
Can I use low-fat cream cheese for this recipe?
It’s best to use full-fat cream cheese for the best texture and flavor. Low-fat cream cheese may not provide the same richness and can result in a thinner frosting.
How long can I store the frosting in the fridge?
This frosting can be stored in an airtight container in the refrigerator for up to 3 weeks. If you need it for a longer time, freeze it for up to 3 months.
Can I skip the custard step and make the frosting faster?
The custard base is essential for creating the smooth texture and depth of flavor. Skipping it may result in a less creamy and flavorful frosting.
Can I add more sugar if I want it sweeter?
The sweetness of this frosting can be adjusted to your preference. If you prefer a sweeter frosting, feel free to add more sugar, but do so gradually to avoid making it overly sweet.
How do I prevent the custard from curdling?
Make sure to whisk constantly while cooking the custard and to temper the eggs with hot milk gradually. This will help prevent the eggs from curdling and ensure a smooth custard.
Can I use this frosting for piping?
Yes, this frosting can be piped onto cakes and cupcakes. If you find it too soft for piping, refrigerate it for a short time, then rewhip it until it reaches the desired consistency.
Can I use this frosting for a cake that needs to be refrigerated?
Yes, this frosting holds up well in the refrigerator. Just be sure to let the cake come to room temperature before serving for the best texture.
Can I freeze this frosting?
Yes, you can freeze this frosting for up to 3 months. Be sure to store it in an airtight container. Thaw it in the refrigerator and rewhip it before using.
How do I make the frosting fluffier?
To achieve a fluffier texture, beat the frosting at a higher speed and allow it to whip for a bit longer after adding the custard.
Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer to make the frosting, but a stand mixer will give you the best results with less effort. If using a hand mixer, make sure to scrape the sides of the bowl frequently.
Conclusion
This Cream Cheese Frosting with its silky custard base is a game-changer for anyone who loves rich, smooth frosting. The vanilla-infused custard gives it a luxurious texture, while the cream cheese and butter provide the perfect balance of tangy and sweet. Whether you’re using it for cakes, cupcakes, or cookies, this frosting is sure to impress with its creamy richness and delicate flavor. It’s the perfect finishing touch for your favorite baked goods.
Print
Cream Cheese Frosting
- Total Time: 1 hour 40 minutes
- Yield: Enough to frost a 2-layer 9-inch cake or approximately 24 cupcakes
- Diet: Vegetarian
Description
This Cream Cheese Frosting is a rich, creamy, and silky frosting with a subtle tang that perfectly complements cakes, cupcakes, and other desserts. The addition of a homemade vanilla custard base gives it an extra luxurious texture, while freshly squeezed lemon juice adds brightness and balance. Ideal for those who love a decadent yet balanced frosting.
Ingredients
For the Base Custard:
1 ½ cups milk (any percentage)
1 vanilla bean, split lengthwise
1 cup plus 2 tablespoons sugar
⅓ cup cornstarch
3 large eggs, cold from the fridge
1 tablespoon vanilla extract
For the Frosting:
2 cups full-fat cream cheese, softened to about 62°F
1 ½ cups unsalted butter (3 sticks), softened to about 62°F
2 tablespoons freshly squeezed lemon juice
Instructions
Make the Custard:
-
Heat the milk: In a 3-quart saucier, combine milk and vanilla bean. Heat over medium until milk is steaming, then remove from heat and let steep for 30 minutes. For a stronger vanilla flavor, refrigerate for up to 24 hours.
-
Mix sugar, cornstarch, and eggs: In a medium bowl, whisk sugar and cornstarch, then add eggs and mix until smooth.
-
Temper the egg mixture: Reheat the milk until steaming again. Gradually whisk ½ cup of hot milk into the egg mixture, then slowly add the rest of the milk.
-
Cook the custard: Return to heat and whisk constantly for about 3 minutes until thickened. Continue for 2 more minutes, then transfer to a 7×11-inch baking dish. Press plastic wrap directly onto the surface and refrigerate for 1 hour.
Finish the Buttercream:
-
Cream butter and cream cheese: Beat softened butter and cream cheese in a stand mixer for 5 minutes until light and fluffy.
-
Add cooled custard: Whisk cooled custard until smooth and gradually add it to the butter mixture, beating well after each addition.
-
Whip the frosting: Switch to the whisk attachment and whip the frosting on medium speed. Gradually add lemon juice and continue whipping until smooth.
Use or Store:
-
Use immediately: Frost your favorite cake or cupcakes.
-
Store: Refrigerate in an airtight container for up to 3 weeks or freeze for up to 3 months. When ready to use, thaw in the fridge and rewhip.
Notes
Add flavor variations like almond, orange zest, or cinnamon.
For a chocolate version, fold in melted dark chocolate.
Add fruit purees like raspberry for a fruity twist.
- Prep Time: 30 minutes
- Category: Frosting, Dessert
- Method: Mixing
- Cuisine: American
