Cardamom Cream Cheese Frosting
So silky and creamy, our Cardamom Cream Cheese Frosting will become the crowning glory for your cupcakes and cakes. This frosting is subtly spiced with the warmth of ground cardamom, along with a touch of fresh citrus to brighten the flavor. Our recipe is so easy to whip up, and seriously addicting! After tasting it you’ll likely want to find an excuse to make it again for all your other bakes!
Originally created as a frosting for our Kumquat Cupcakes, this recipe also complements many other cake and cupcake flavors. If you are looking for something unique to frost your bakes, try this delicious frosting. Read more about this recipe in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
CARDAMOM CREAM CHEESE FROSTING
Ingredients
Instructions
- Before starting the frosting, make sure your butter is at room temperature, and your cream cheese is softened (see Note #1); otherwise, your frosting will not be smooth or combine easily.
- Squeeze orange juice, and set aside. Place a fine mesh strainer over a medium mixing bowl. Add powdered sugar, cardamom, and salt. Sift and set aside.
- Add softened cream cheese to the bowl of a stand mixer. Starting on low speed and increasing to medium speed, mix until smooth and softened (about 2 to 3 minutes). With a silicone spatula, scrape down bottom and sides of bowl, then add room temperature butter, and mix on low and increase to medium speed until combined and smooth (about 2 minutes). Scrape down the bowl again, and mix on medium speed for another 10 to 15 seconds. Add orange juice, and vanilla, and mix on medium until fully incorporated (about 30 to 60 seconds).
- Add only ¼ cup of the powdered sugar mixture to the bowl, and beat on low until just incorporated. While the mixer is on low speed, carefully add ¼ cup at a time of the powdered mixture (making sure sugar is incorporated before adding more). Scrape down the bowl as needed, and increase speed to low-medium until all the sugar has been incorporated, and frosting is light and fluffy. This process will take about 3 to 4 minutes. Frost completely cooled cake or cupcakes, and store them refrigerated (see Note #2).
Notes
- Depending on the ambient temperature of your kitchen, it may take as little as 30 minutes or up to a few hours to bring refrigerated butter to room temperature. To speed up softening the process, cut cold butter into slices or cubes, place them on a plate on the counter, and cover the plate with plastic wrap. A block of cream cheese will take less time to soften to room temperature, so place the block of cream cheese (removed from the box, with wrapping still intact) on the counter only 30 to 40 minutes before you are ready to make the frosting. If it’s still not completely softened, cut it into chunks before adding it to your stand mixer.
- When your baked goods are ready to frost, make sure your cake or cupcakes are completely cooled. It’s best to frost your bakes when the frosting is at room temperature and just made. This frosting is perfect for our Kumquat Cupcakes!
- This frosting can be stored refrigerated in an airtight glass container for up to 3 to 5 days. Frosted cakes and cupcakes should then be stored refrigerated for up to 3 days maximum for freshness.
- Makes 12 servings (enough for 1 dozen cupcakes). Or this recipe makes enough frosting for the top of a 9 x 13 cake (or a thinner layer all over this size cake). Double recipe for a 9 or 10 inch layer cake (2 layers).
- Recipe can be made ahead. For make ahead instructions, see the Pimp Our Recipe section of our Blog Comments & Tips for this recipe on our website.
Nutrition Facts
Calories
213.5Fat (grams)
14.17Sat. Fat (grams)
8.68Carbs (grams)
21.23Fiber (grams)
0.01Net carbs
21.21Sugar (grams)
20.44Protein (grams)
1.25Sodium (milligrams)
64.06Cholesterol (grams)
39.43Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Before starting the frosting, make sure your butter is at room temperature, and your cream cheese is softened (see Note below), otherwise your frosting will not be smooth or combine easily.
Note: Depending on the ambient temperature of your kitchen, it may take as little as 30 minutes or up to a few hours to bring refrigerated butter to room temperature. To speed up softening the process, cut cold butter into slices or cubes, place them on a plate on the counter, and cover the plate with plastic wrap. A block of cream cheese will take less time to soften to room temperature, so place the block of cream cheese (removed from the box, with wrapping still intact) on the counter only 30 to 40 minutes before you are ready to make the frosting. If it’s still not completely softened, cut it into chunks before adding it to your stand mixer.
STEP 2
Squeeze 1 tablespoon fresh orange juice, and set aside. Place a fine mesh strainer over a medium mixing bowl. Add 2 cups powdered sugar, ¼ teaspoon ground cardamom, and a pinch of fine salt. Sift and set aside.
STEP 3a
Add an 8 ounce block of softened cream cheese to the bowl of a stand mixer. Starting on low speed and increasing to medium speed, mix until smooth and softened (about 2 to 3 minutes). With a silicone spatula, scrape down bottom and sides of bowl.
STEP 3b
Add ½ cup room temperature unsalted butter, and mix on low and increase to medium speed until combined and smooth (about 2 minutes). Scrape down the bowl again, and mix on medium speed for another 10 to 15 seconds. Add fresh squeezed orange juice and 1 teaspoon pure vanilla extract, and mix on medium until fully incorporated (about 30 to 60 seconds).
STEP 4
Add ¼ cup of the powdered sugar mixture to the bowl, and beat on low until just incorporated. While the mixer is on low speed, carefully add ¼ cup at a time of the powdered sugar mixture (making sure the sugar is incorporated before adding more). Scrape down the bowl as needed, and increase speed to low-medium until all the sugar has been incorporated, and frosting is light and fluffy (about 3 to 4 minutes).
STEP 5
Frost completely cooled cake or cupcakes (see Note below). This frosting is perfect on our Kumquat Cupcakes. Try frosting cupcakes in a spiral motion using a piping bag fitted with an extra large round decorating tip. Frosted cakes and cupcakes should be stored refrigerated for up to 3 days maximum for freshness.
Note: When your baked goods are ready to frost, make sure your cake or cupcakes are completely cooled. It’s best to frost your bakes when the frosting is at room temperature and just made.
SERVING
This frosting can be stored refrigerated in an airtight glass container for up to 5 days before frosting your bakes.
Notes:
Recipe can be made ahead! See the Pimp Our Recipe section in our Blog Comments & Tips below for details on Make Ahead Preparation.
Makes 12 servings (enough for 1 dozen cupcakes). Or this recipe makes enough frosting for the top of a 9 x 13 cake (or a thinner layer all over this size cake). Double recipe for a 9 or 10 inch layer cake (2 layers).
VIDEO
How to Make this Delectable Cardamom Cream Cheese Frosting!
Blog Comments & Tips
Deliciously Creamy Frosting!
Our Cardamom Cream Cheese Frosting is so very rich and creamy, and is seriously addicting! Trust me, you can’t go wrong with this frosting as it gets glowing reviews every time I make it.
The addition of ground cardamom and fresh squeezed orange juice adds lovely layers of flavor to this frosting. The cardamom adds a warmth and spiced flavor, and the orange juice adds a touch of freshness.
This frosting recipe was originally created for our Kumquat Cupcakes, but it really tastes great on many other cake and cupcake flavors. You won’t regret giving this recipe a try.
How do you ensure the best results from our recipe?
Our 4 tips to making this delectable Cardamom Cream Cheese Frosting:
Make sure your butter is at room temperature and your cream cheese is fully softened before starting this recipe.
Don’t be in a rush to mix all the ingredients. It’s important to beat each set of ingredients as directed. This will create a light, fluffy, and smooth frosting that we think you will love.
To frost your cake or cupcakes, make sure they are completely cooled before you frost them. Otherwise, the frosting will melt and slide off.
For best results, frost your bakes when the frosting is just finished and at room temperature.
It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make Ahead Preparation: Refrigerate frosting in an airtight glass container for up to 5 days. Remove from the fridge and let it come to room temperature in the container. Once at room temp, stir frosting thoroughly with a silicone spatula to soften, and frost your bakes using an offset spatula or a piping bag fitted with a decorating tip. This frosting is perfect for our Kumquat Cupcakes!
Love the Strong Flavor of Cardamom? This frosting is mildly spiced with a little cardamom. If you love the strong flavor of cardamom, add ½ teaspoon of ground cardamom instead.
Make it More Spiced: Add ⅛ teaspoon of ground ginger, in addition to the cardamom.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to soften your butter and cream cheese before you start this recipe.
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