We’ve worked with (and eaten!) enough cream cheese frosting to know what makes the very best batch. Cream cheese frosting should be tangy, rich and velvety, with a texture that’s smooth enough to ...

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and cream cheese on medium-high speed until smooth, 2 to 3 minutes. With the mixer on low speed ...

I’ve never been much of a frosting person. I like cake just fine, but I don’t get excited about the idea of a cake covered in mounds of buttercream. The exception for me has always been cream cheese ...

Canned frosting is undeniably convenient, but it simply doesn’t hold a candle to homemade frosting. Common critiques of store ...