I like to think of cream cheese frosting as cheesecake on cake. This recipe is quick and easy to prepare, and you can use it on cakes of many sorts, like a sponge cake, or a red velvet cake. This recipe comes from a great website I often consult called Joy of Baking.
- 8 oz of cream cheese (buy the regular kind, avoid any reduced fat or whipped versions) at room temperature
- 8 oz of mascarpone cheese at room temperature
- 1 teaspoon vanilla
- 1 cup (115 grams) confectioners' sugar
- 1-1/2 cups cold whipping cream
Using an electric mixer, whip the cream cheese and the mascarpone cheese until well incorporated. Add the confectioners' sugar and mix on low speed. Add the vanilla once the mixture is well mixed. Put mixer to high and beat in the whipping cream in a thin stream.
Whip until it gains volume and it is of spreading consistency.
Cream cheese frosting is a bit runny, so make sure you refrigerate for about 30 minutes before you use it.