Before you start, ensure all your ingredients, especially the cream cheese and butter, are at room temperature. This facilitates smoother mixing.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and butter. Beat on medium speed until the mixture is creamy and devoid of any lumps.
Gradually add the powdered sugar to the creamed mixture, ensuring you add it in small increments. This prevents the sugar from creating a cloud in your kitchen and also ensures a smoother blend. Beat the mixture until it's well-integrated and has a velvety texture.
Add in the salt, followed by the heavy cream. Start with 2 tablespoons of heavy cream and beat the frosting. If the consistency is too thick, you can gradually add more cream, one tablespoon at a time, until you reach your desired consistency. Continue beating until the frosting is smooth and spreadable.
Notes
This frosting is softer in nature, which makes it ideal for spreading on cakes. However, its soft texture means it may not hold up well for intricate piping details without being chilled first.
Once you've frosted your cake, it's advisable to chill the cake for at least an hour or until the frosting sets. This will provide added stability, especially if you're layering cakes.
For added flavor, consider incorporating 1 teaspoon of pure vanilla extract or the zest of 1 lemon into the frosting. Adjust according to your taste preference.
If you have leftover frosting or if you've prepared it in advance, store it in an airtight container in the refrigerator. Before using chilled frosting, let it come to room temperature and give it a quick whip to restore its creamy consistency.
This cream cheese frosting pairs wonderfully with red velvet, carrot, chocolate, and spice cakes. Its tangy yet sweet profile complements the flavors of these cakes beautifully.