Cream cheese frosting Recipe
American · Dessert · 10 min total
A classic, tangy-sweet cream cheese frosting that's perfect for carrot cake, red velvet cake, or cinnamon rolls. This recipe is easy to make and pipes beautifully.
10
min prep
min prep
12
servings
servings
240
kcal/serving
kcal/serving
Ingredients
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Add the vanilla extract and salt, and mix until combined.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Once all sugar is added, increase speed to medium-high and beat for 1-2 minutes until light and fluffy.
- Use immediately or refrigerate in an airtight container for up to 5 days. Bring to room temperature and re-whip before using.
Tips
- For best results, ensure cream cheese and butter are at room temperature to avoid lumps.
- If frosting is too thick, add a teaspoon of milk or cream; if too thin, add more powdered sugar.
- This frosting can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
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