- Sift sugar, flour, cornstarch and salt into a small bowl and whisk to combine.
- Pour milk into a small pot. Gradually whisk in the dry ingredients, ensuring there are no lumps.
- Place over medium-low heat and cook, stirring often, until thickened. Pass mixture through a fine mesh strainer and into a heat-safe container.
- Refrigerate for 2 hours.
- Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
- Whip in cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Whip in butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Turn the mixer up to high speed, and continue to whip until very fluffy.
I love cream cheese frosting but hate the amount of sugar that's needed to stiffen it up if you're planning on doing anything more than slapping fat dollops onto a cupcake with a butter knife. So on one of my quests to find a less-sugared pipe-able cream cheese frosting, I stumbled across this - which I was skeptical of at first! But wonder of wonders, it actually held up beautifully as promised; even the tiny ridges in the examples below held up for hours at a time at room temperature! AND it preserved the tangy taste of the cream cheese. This was definitely worth the extra effort!
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.