Miette Cream Cheese Frosting

Makes about 3 cups

Tangy and sweet, classic cream cheese frosting has topped both carrot cake and gingerbread forever, and far be it from us to separate these classic American pairings. Although it was difficult to improve on the original recipe, we have added a few steps to the method to keep the consistency smooth and shiny; softening the butter and creaming it with the sugar until smooth before adding the cream cheese will eliminate any little bits of butter that have a tendency to pop up in cream cheese frosting.

Ingredients

2 cups (1 pound) cream cheese
½ cup plus 3 tablespoons (½ ounces) unsalted butter, at room temperature
1 cup (5½ ounces) sifted powdered sugar

Method
  1. To soften the cream cheese, put it in a microwave-safe bowl and microwave on high for 10-second intervals, until completely squishy but not at all melted, stopping to check in between every interval. Set aside. (If your butter is not fully room temperature, soften the same way.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until completely smooth and glossy.
  3. Add the cream cheese to the butter mixture and mix thoroughly. Use immediately or cover and refrigerate until needed. Transfer cold frosting to a stand mixer fitted with the paddle attachment and beat until smooth before using, 2 or 3 minutes. Cream cheese frosting lasts for 2 weeks in the refrigerator, tightly covered. It does not freeze.
Frosting
icing
Gingerbread
Source
Miette, recipes from san francisco’s most charming pastry shop by Meg Ray with Leslie Jonath