Cream Cheese Buttercream Frosting

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

A thick and sturdy cream cheese frosting that's worthy of your favorite celebratory layer cakes, from carrot cake to pumpkin spice.

Active: 45 mins
Total: 2 hrs

12 ounces milk, any percentage will do (about 1 ½ cups; 340 g)

1 vanilla bean, split lengthwise

8 ounces sugar (about 1 cup plus 2 tablespoons; 225 g)

1 ½ ounces cornstarch (about ⅓ cup, spooned; 45 g)

3 large eggs, straight from the fridge

½ ounce vanilla extract (about 1 tablespoon; 15g)

16 ounces full-fat Philadelphia cream cheese, softened to about 65°F/18°C (2 eight-ounce packages; 455g)

12 ounces unsalted butter, softened to about 65°F/18°C (3 sticks; 340g)

1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)

Directions at seriouseats.com

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