Defrost cream cheese the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar.
Cream until you have a smooth, soft buttercream consistency. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it’s runny, it will firm up again. It should be spreadable and not run off the cake. What is cream cheese frosting made of?
This recipe for a classic cream cheese frosting combines butter, icing sugar and full-fat cream cheese. It’s important to use full-fat cream cheese as the lower-fat options won’t whip as thickly. You can also use a little orange juice for a hint of citrus. If it’s still too thin, take out some of the runny mixture and beat in some more cream cheese. Alternatively, if you whisk it with an electric whisk or in a stand mixer with a whisk attachment on high it will thicken after 3-4 minutes. Take it out of the fridge for an hour beforehand to soften, making sure you stir it before using. Freeze in a container for up to two months.