Whip up the perfect cake batter cream cheese spread with ingredients you likely already have on hand! This recipe tastes like cake batter, but uses NO artificial flavoring.
A few weekends ago, I had the pleasure of getting together with a few blog friends to socialize, talk shop for about 5 minutes, and eat. In attendance were Meaghan (Cook Craft Love), Tara (An Aiming High Wife), and Erin (No Bohn’s About It). Since the get together was split between mine and Tara’s houses, I offered to make brunch for everyone, with Meaghan’s help, because she was staying with me for the weekend.
She requested cooking lessons while here, so I taught her how to make macarons, and how to make homemade bagels. After seeing the super popular popsugar video about rainbow bagels, we decided we needed to make them, only not using the bagel shop’s recipe, because I still wanted them to taste like actual bagels and have the “right” texture. I think they turned out pretty good, and Meaghan and I walked around with fantastically dyed hands for a day or so, so that was fun. I don’t think I’ll make those again, regular bagels are just fine with me, but I will make this cake batter cream cheese again for sure.
In the video about the bagel shop, it was mentioned that they serve their bagels with a sweet cream cheese, so I had to figure out a recipe to complete the experience, right? The problem is… every recipe for cake batter cream cheese that I found called for butter extract. WHAT is butter extract? It’s a lab concoction food and imitation flavoring. We really try to avoid imitation flavors whenever possible, so I set out to make a cake batter cream cheese without butter extract. And it worked. Hooray for real food (almost… I did use sprinkles because those are a must)!
Real butter is the answer y’all, and the best flavor comes from your higher quality “buttery” tasting butters like the Irish brand that starts with a “k”, but don’t feel you need to go out and buy something special. Use what you have, if you need to add a smidge more butter to get the right flavor, go ahead. The point is, you’ll get a really good cake batter flavor without any artificial ingredients. If you’re like me, imitation extracts have an aftertaste, so they’re just not a good option, especially not when they’re a crucial ingredient in the final flavor.
You can mix everything by hand if you want to work your arms a bit or are only making a small batch, or just toss everything in the mixer until well combined. To be festive, add some sprinkles right at the end. You may use jimmies, or I used small disc-shaped pastel sprinkles. The resulting cream cheese spread is light, fluffy, and tastes just like cake batter. It’s a perfect toast or bagel spread for birthdays, un-birthdays, and any time you want to feel festive. 😉 Enjoy!
Cake Batter Cream Cheese
- 1 8 oz package cream cheese
- 1/2 cup powdered sugar sifted
- 1 tbsp salted butter
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- sprinkles optional
- Combine all ingredients except sprinkles in a bowl and mix with a fork until well combined, or stir together in a stand mixer fitted with the paddle attachment.
- Stir in sprinkles if desired.
- Refrigerate until ready to enjoy!