Weigh out the required cold cream cheese that is straight from the fridge, microwave for 5 sec and then beat in a hand mixer or stand mixer for about 2 mins until creamy stopping in between to scrape the bowl every now and then. If you do not have the microwave let the cream cheese sit on your counter top for 5 to 10 mins and proceed.
To the same bowl, add the butter. Consistency of butter should be same as cream cheese, not too soft or melted. (I follow the same trick for butter as mentioned for cream cheese)
Beat the butter and cream cheese until creamy and combined about 3-4 mins. Stop and scrape the bowl in between to aid even mixing.
Add 1/2 cup to 1 cup of icing sugar to the bowl at a time and beat for 30 sec. Scrape the bowl and then add the next set of sugar. Once all the sugar is added beat the mixture for 2 mins until combined.
The frosting will be firm by this time. Adjust the consistency of the same by adding about 1 tsp of lemon juice at a time. I used 3.5 tsp lemon juice to get a spreadable consistency to spread on top of the carrot cake as seen in images. Add little less if you want it to be pipeable consistency and little more if you want it to be flowy.
No brainer's here. You need to use full fat cream cheese sold in blocks. No low fat or spreadables or ones sold in tubs.
Both cream cheese and butter has to be the right consistency. Not melted or too soft. Follow the guidelines mentioned in the post to have your ingredients at the right temperature.
Beat your cream cheese and butter for a good 3-4 mins. This is what would make your frosting fluffy and take your frosting from meh to wow.
Sieving your icing sugar ensures that there are no small lumps of sugar which can clog up your piping tips, especially if you’re using a smaller tip.
Do not add all of the lemon juice all at once. Add 1 tsp at a time to adjust the consistency accordingly. Little less for a stiffer frosting to pipe on cupcakes and little more for a more spreadable and flowy consistency.
If you find your frosting is runny then put the frosting in the fridge to stiffen rather than adding more sugar which would only make it more sweet.
It is easy to colour, store, freeze and flavour the frosting as per the need. All the instructions are shared in the post above.
This makes enough frosting to frost a tray bake of 9X13 inches, or fill and frost a 2 layer, 8 inch cake or 3 layer 6 inch cake. You can easily frost 12 to 28 cupcakes depending upon the nozzle and type of swirls you make.