Magical Cream Cheese Frosting


prep 25 min cook 10 min chill time 2hr yield 3c (24 cupcakes, 1 6” triple cake 1 8” cake)



  1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
  2. Gradually whisk in the milk, ensuring there are no lumps.
  3. Place over medium-low heat and cook, stirring often, until thickened.
  4. Pass the mixture through a fine mesh strainer, and into a heat-safe container.
  5. Refrigerate for 2 hours.
  6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
  7. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. 
  8. Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  9. Turn the mixer up to high speed, and continue to whip until very fluffy.

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