Cream Cheese Frosting
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 2/3 cups 1x
- Category: Frosting
- Method: Whipped
- Cuisine: American
Learn how to make lusciously creamy, sweet and tangy cream cheese frosting at home! It’s so easy. This recipe as written yields 1 2/3 cups, or enough frosting for one 9″ round or square cake layer, or 12 cupcakes. Multiply as needed (times two for a double-layer cake or 9×13″ sheet cake, and so on).
Ingredients
- 8 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 1/4 cups powdered sugar*
- 1 teaspoon vanilla extract
Instructions
- You can make this frosting with a hand mixer or stand mixer, in a food processor, or by hand with a whisk in a mixing bowl (don’t skimp on the size).
- To start, combine the cream cheese and butter. Beat the cream cheese and butter together until they are fully blended.
- Add the powdered sugar and vanilla, then stir the mixture with a spoon until the powdered sugar is incorporated (or else powdered sugar will fly everywhere!). Finally, whip the frosting until it’s nice and fluffy.
- Use the frosting immediately, or store it in the refrigerator, covered, for up to 5 days. Before using, let it warm to room temperature for about 15 minutes and briefly rewhip before using.
Notes
*Powdered sugar note: If you’d like to be absolutely certain that your icing is lump-free, sift your powdered sugar before mixing. You can also make your own powdered sugar out of regular granulated sugar.
Chocolate version: For chocolate cream cheese frosting, blend in 1/3 cup cocoa powder with the powdered sugar. If desired, sweeten to taste with 1 to 2 tablespoons maple syrup.
Naturally sweetened version: Don’t miss my recipe for naturally sweetened cream cheese frosting here.
▸ Nutrition Information
Recipe from Cookie and Kate: https://cookieandkate.com/cream-cheese-frosting-recipe/
