Cream Cheese Frosting

Cream Cheese Frosting

Tangy cream cheese and butter whip into a smooth, spreadable frosting in minutes.

Total 10 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This frosting balances the richness of butter with the tang of cream cheese for a topping that's creamy without being cloyingly sweet. It pairs well with carrot cake, red velvet cake, cinnamon rolls, and spice cakes. A quick beat with powdered sugar and vanilla yields a silky texture perfect for spreading or piping.

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Method

  1. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. Add the vanilla extract and salt, and mix until combined.

  3. Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

  4. Once all the sugar is incorporated, increase speed to medium-high and beat until light and fluffy, about 1 to 2 minutes.

  5. Use immediately to frost cooled cakes or cupcakes, or refrigerate in an airtight container until ready to use.

Rate this recipe

★ 4.8 (1)

Cream Cheese Frosting

This frosting balances the richness of butter with the tang of cream cheese for a topping that's creamy without being cloyingly sweet. It pairs well with carrot cake, red velvet cake, cinnamon rolls, and spice cakes. A quick beat with powdered sugar and vanilla yields a silky texture perfect for spreading or piping.

10 min 48 oz 210 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Method

  1. 1

    In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

  2. 2

    Add the vanilla extract and salt, and mix until combined.

  3. 3

    Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

  4. 4

    Once all the sugar is incorporated, increase speed to medium-high and beat until light and fluffy, about 1 to 2 minutes.

  5. 5

    Use immediately to frost cooled cakes or cupcakes, or refrigerate in an airtight container until ready to use.