FR-003Cream cheese frostingComponent card · 8 × 5 in
Rev 012026-09-26Card
Cream cheese frosting
Yield ≈ 385 g·Keeps 5 days, 4 °C·Basis % · cream cheese = 100·Contains Milk·Source NYT Cooking · Adapted, metric
| Ingredient | % | Grams | |
|---|---|---|---|
| Cream cheese · block, soft | 100.0 | 113 | |
| Unsalted butter · room temp | 50.4 | 57 | |
| Vanilla extract † · 1 tsp | 3.5 | 4 | |
| Kosher salt · DC, ¼ tsp | 0.6 | 0.7 | |
| Confectioners’ sugar | 188.5 | 213 | |
| Total | 343.1 | 388 |
Scale by weight: target ÷ 3.431 = cream cheese; then × each %. † Vanilla doesn’t scale in a straight line past 2×.
Method
- 1
Cream. Beat cream cheese, butter, vanilla, salt until smooth.
1–2 min
Medium - 2
Sugar. Add on low, a spoonful at a time; scrape the bowl.
—
Low - 3
Whip. High until light and fluffy; more sugar if it slumps.
2–3 min
High - 4
Hold. Use at once, or chill covered; beat again before use.
—
4 °C
One batch frosts 12 cupcakes at ≈ 32 g, or a single 20 cm layer. Frosted bakes go in the fridge. Used in CA-011.