Paula Deen Cream Cheese Frosting

Paula Deen cream cheese frosting turns cream cheese, butter and confectioners' sugar into a fluffy, tangy topping for cakes in about 10 minutes. This easy no-bake carrot cake frosting fits the holiday table, church supper and Sunday dinner, and it is just as good on red velvet.

Start with cream cheese and butter that are truly at room temperature, because cold ones leave little lumps you can't beat out. Skip that and the frosting turns grainy and runs off the cake.

Paula keeps it simple with one bowl and five ingredients, and she folds in chopped pecans or saves them to sprinkle over the frosted cake. Sifting the confectioners' sugar first gives a smoother texture than most store-bought frostings can match.

Paula Deen Cream Cheese Frosting

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking timeminutes

Calories

290

kcal

Soft cream cheese and butter beat into a light, fluffy frosting with a gentle tang from the confectioners' sugar. Vanilla rounds it out, and chopped pecans add a little crunch if you want them.

Ingredients

• 1 (8 oz) package at room temperature cream cheese
  

• 1/2 cup at room temperature Butter
  

• 1 lb sifted confectioner's sugar
  

• 1 teaspoon vanilla extract
  

• 1/2 cup optional chopped pecans
  

Directions

• Blend the base: Beat 8 ounces room temperature cream cheese and 1/2 cup room temperature butter together in a bowl. Keep going until the mixture looks smooth with no lumps left.
• Add the sugar: Add 1 pound sifted confectioners' sugar a little at a time while you beat. Once it's all in, keep beating until the frosting turns light and fluffy.
• Mix in the vanilla: Beat in 1 teaspoon vanilla extract until it disappears into the frosting. That small splash rounds out the tang of the cream cheese.
• Add the pecans: Stir in 1/2 cup chopped pecans if you like some crunch inside the frosting. Or save them to sprinkle over the frosted cake so they stay crisp.
• Frost the cake: Wait until the cake is completely cool before you fill and frost it. A warm cake melts the frosting and slides it right off.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Cuisinart fine mesh strainer set, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cream cheese frosting ahead of time?

Yes, you can mix it a day or two early and keep it covered in the fridge. Let it sit out to soften a bit, then give it a quick stir before spreading.

How long does cream cheese frosting keep?

Because it has cream cheese, it needs to stay in the fridge in an airtight container. A frosted cake should be kept cold too, and it's best eaten within a few days.

Do I have to use the pecans?

No, they're optional, and the frosting is just as good plain. If you want some crunch, sprinkling them on top of the cake keeps them crisper than stirring them in.

What do I do if my frosting is too runny?

Runny frosting usually means the butter or cream cheese was too warm. Chill the bowl for 15 to 20 minutes, or beat in a little more sifted confectioners' sugar until it holds its shape.

Why is my cream cheese frosting lumpy?

Lumps almost always come from cold cream cheese or from skipping the sifting. Let the cream cheese and butter soften fully first, and sift the confectioners' sugar before it goes in.