This recipe comes from Baked Explorations, but the method is mine. There are two things to keep in mind when making cream cheese frostings. First of all, the icing sugar should be well beaten in order to fully incorporate it into the fat. Under beaten icing sugar will have a raw taste and sometimes grainy texture. This is why it is imperative to start with soft butter. The butter must be soft, but not melted, in order to beat the most air into it. The fluffier the butter, the more icing sugar will get incorporated and the two can be beaten up really well. Cream cheese poses an entirely different challenge. Cream cheese should be cold and should not be beaten, only blended. Beating cream cheese destroys its structure, in fact the more you beat cream cheese, the runnier it will get. Yes you can use light cream cheese, but this will not hold up as well in a cake. It might be fine to pipe it on the top of something, but to fill and to decorate an entire cake you really need full fat cream cheese. Making a cream cheese frosting reminds me of a dance, one two three, one two three… turn left and continue.
3 cups icing sugar
1/2 cup unsalted butter, soft
2 Tbsp pure maple syrup
1 large full fat 240g [8oz] package cream cheese, chilled
• Sift powdered sugar into medium bowl.
• Beat the soft butter until very, very fluffy. If the butter is not soft it will not get fluffy. Set it aside and come back to it when the butter is soft.
• Add the maple syrup and beat on high speed until fully incorporated.
• Lower the speed and start adding the sifted icing sugar 1/3 cup at a time.
• When the frosting begins to get thick, start adding about a tablespoon of cream cheese along with the icing sugar.
• With a rubber spatula occasionally scrape the sides of the bowl.
• You will run out of icing sugar first. At this point beat the frosting at high speed for about a minute or two.
• Lower the speed and gradually add the remaining cream cheese and beat to combine. 
• When all the cream cheese is incorporated, beat on high speed for a few seconds only.
• If all else fails, cover and refrigerate until the frosting has sufficient body to spread and to hold up without spreading.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!