Cream Cheese Frosting
This classic Cream Cheese Frosting is creamy, tangy and super addicting. It has just the right amount of sweetness to bring out the flavor of cakes and cupcakes without being cloyingly sweet. I guarantee you’ll want to lick the bowl.
Servings: 12
Ingredients
- 12 oz cream cheese room temperature, 340 g
- 6 oz unsalted butter room temperature, 170 g
- 1 teaspoon pure vanilla extract 5 g
- 1 ¼ cup powdered sugar 125 g
Instructions
- Add softened butter, cream cheese, and vanilla extract to a stand mixer bowl and beat on medium speed with the whisk attachment just until incorporated and creamy.
- Add powdered sugar and stir to mix, then slowly increase mixer speed to medium and beat just until all the sugar is incorporated and the frosting is creamy and fluffy.
- Use a pastry bag fitted with your favorite piping tip to pipe frosting onto cakes and cupcakes or simply use an offset spatula or butter knife.
Notes
- Allow the cream cheese and butter to soften at room temperature for 30 minutes to an hour, but don’t let the butter melt. If the butter is too soft, the frosting can be too soft as well.
- Overbeating cream cheese frosting can make it too runny. When all the sugar is incorporated into the frosting, don’t beat it for much longer to avoid overbeating.
- If the frosting is too soft, pop it in the refrigerator for about 30 minutes to harden before piping.
- If your refrigerated cream cheese frosting is too hard, you can let it soften at room temperature and re-whip it to make it fluffy again.
- Always store cream cheese frosting in the refrigerator, do not leave it at room temperature overnight.
- This recipe is enough to frost a dozen cupcakes if you want your frosting piled high or up to 18 cupcakes. You can also frost a 2-layer 6” cake generously or a 2-layer 8” cake naked style.
Nutrition
Serving: 53g | Calories: 227kcal
