PERFECT PIPEABLE CREAM CHEESE FROSTING

A Pipeable Cream Cheese Frosting sturdy enough to be used for piping perfect swirls onto cakes and cupcakes that tastes so good you’ll want to bathe in it!
Without a doubt, Cream Cheese frosting would be my favorite frosting in the whole wide world. I guess this comes as no surprise, seeing as how I am such a huuuuge fan of cheesecake.

PERFECT PIPEABLE CREAM CHEESE FROSTING

Ingredients
  • 1-1/2 cups (360g | 12.7oz) butter, at room temperature
  • 2- (250g | 8oz) packages full fat cream cheese, at room temperature
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/4 tsp pure lemon extract
  • 12 cups (1.5kg | 3.3lb) powdered sugar
  • 3 tbsp powdered buttermilk (optional but strongly recommended)

Instructions
  • Combine the the butter, cream cheese, salt and pure lemon extract in a large mixing bowl and beat with a hand mixer on high speed until smooth and creamy, about 5 minutes.
  • Combine the dry buttermilk and powdered sugar in a separate bowl and mix with a whisk until well combined and completely lump free.
  • Add this powdered sugar to the creamed butter and cheese mixture a few cups at a time and beat on low speed between each addition until well incorporated.
  • Once all the sugar has been added, increase the speed to high and beat the frosting for 2 to 3 minutes, until it becomes really light and fluffy.
  • If you find that your frosting is too soft to be used right away, refrigerate it for about 10 minutes and then beat it again before you use it. Return to the refrigerator as often as needed.
  • Keep the finished cake in the refrigerator until ready to serve.