DC Cupcakes: Easy Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

I have watched DC Cupcakes a few times and love the look of Georgetown Cupcakes, I wish I could taste them though.  Cream cheese frosting is perfect paired with carrot cake or red velvet cake.  This recipe is enough for approx 12-16 cupcakes.

Check out the video here: http://tlc.discovery.com/videos/dc-cupcakes-easy-cream-cheese-frosting.html

For this recipe you will need:

1/2 stick/2oz/50grams unsalted butter

150/6oz soft cheese such as Philadelphia

4cups/440grams icing sugar, sifted

1/4 teaspoon vanilla extract

As you can see, this is so easy to make.  If you don’t have a stand mixer then you can still make this using a spatula or electric hand mixer.

Tip: to make it a little easier, bring the butter and cream cheese to room temperature by taking them out of the fridge about and hour before you are going to make it.  This frosting keeps well, watch the best before date on your ingredients though and it should be good for about a week.

Look out for DC Cupcakes; its fun especially when they have a special project and the relationship between the sisters is cute.  I don’t like that it can seem very staged and Katherine’s ‘valley girl’ accent is so annoying!

Love & Cupcakes,



4 thoughts on “DC Cupcakes: Easy Cream Cheese Frosting

  1. hye there! I have an order coming up in a few weeks. I’m making red velvet cupcakes (about 100 of them) and i’m looking for a frosting that could last a minimum of 3 days (not refridgerated). You reckon this frosting is my ticket to happiness? Been searching high and low, really happy to have stumbled upon your entry.

    • Hey, this is a great frosting but soft cheese must be kept refrigerated. I actually cannot think of a creamy frosting that doesn’t need to be kept refrigerated. A few hours at room temperature is usually fine; although saying that, I do keep cakes frosted in cream cheese frosting stored at room temperature as I would any other cakes- in an air tight container (for personal use). Maybe if it is very thick and uses lots of icing/confectioners sugar then you can get away with it being refrigerated over night, its less likely to melt. Hope that helps!

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