No-Cream Cream Cheese Frosting with LorAnn Cream Cheese Bakery Emulsion

No-Cream Cream Cheese Frosting with LorAnn Cream Cheese Bakery Emulsion

Create rich, tangy cream cheese-flavored frosting without using fresh cream cheese. Made with LorAnn® Better Than Extracts™ Cream Cheese Bakery Emulsion, this smooth, creamy frosting delivers authentic cream cheese flavor that's perfect for cakes, cupcakes, cookies, cinnamon rolls, and more. It's an easy way to make homemade buttercream with classic cream cheese flavor while maintaining a smooth, stable consistency.


This recipe is a convenient alternative for home bakers and may also be a good option for cottage food businesses in states where non-refrigerated frostings are permitted. Always check your state's cottage food regulations before selling baked goods.

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Ingredients

1 cup (2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar (powdered sugar)
1 to 3 tablespoons heavy cream
1 teaspoon LorAnn® Better Than Extracts™ Cream Cheese Bakery Emulsion
Dash of sea salt (optional)

Recipe PDF

No-Cream Cream Cheese Frosting with LorAnn Cream Cheese Bakery Emulsion
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Directions

1
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes.
2
Add cream one tablespoon at a time, until desired consistency is achieved. Add cream cheese bakery emulsion and salt and beat an additional 1 minute.
3
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using. Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
NOTE: Prefer using LorAnn Super-Strength Cream Cheese Icing Flavor? Replace the Cream Cheese Bakery Emulsion in this recipe with 1/4 teaspoon of LorAnn Super-Strength Cream Cheese Icing Flavor.

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