This is the icing I use on my red velvet cake. It is also another one of my converted recipes where I have taken an old favorite and reduced the fat and/or sugar. I’ve decided that this is the best cream cheese icing ever.
I knew I had to make some changes, so I replaced the regular cream cheese with reduced-fat cream cheese. I also switched to unsalted butter. In fact, we now use only unsalted butter. Doing this cut out a lot of the fat and sodium from the frosting, but not all of it. Everyone is truly amazed when I reveal that the cream cheese is low-fat — of course, I didn’t tell them until after they had tasted it. They said they never would have believed it would taste the same. I rest my case.
- 1 stick unsalted butter (softened)
- 1 8-oz. package reduced-fat cream cheese (softened)
- 1 16-oz. package powdered sugar
- 1/2 cup finely chopped pecans (optional)
- In an electric mixer, cream together the butter and cream cheese.
- Gradually add powdered sugar, and blend until smooth.
- Add chopped pecans, if desired.
- Mixture should be slightly stiff. Chill if it is too soft.
- Spread over your favorite cake or cupcakes.
This is a Dairy Product, therefore…
The finished cake will need to be kept in the refrigerator, because cream cheese icing is a real dairy product that will spoil if left out for more than a few hours.
Thick Icing v. Thinner Icing
This thicker icing is definitely the type you will need if you want to use it on cupcakes. Below is a photo of the thicker version on cupcakes that I sometimes serve at Christmas.
What to Do When There’s Not Enough Icing
One Christmas, I somehow managed not to make enough icing – or maybe I put too much between the layers. I had no choice but to leave the sides without icing. It actually made a very pretty cake, as you could see the red layers – it looked very Christmasy. I think I may do that more often.
Another beautiful way would be to slice the layers in half cross-wise, so that you have four thin layers. It is very pretty, but requires more icing. It is liked best by people who want a little cake with their icing. Either way, it is a fabulous topping for your cakes. I haven’t tried making it with the four thin layers yet, but I think I will next time I make this cake. Stay tuned for the photo.