Cream Cheese Frosting
This cream cheese frosting recipe is about to be your new best friend. Use this tangy-sweet frosting to top anything from carrot cake and banana cupcakes to red velvet cake – or simply dig in with some graham crackers and a spoon!
Ingredients
- 8 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened to room temperature
- 1 pound confectioners' sugar about 3 ¾ cups, sifted
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Pipe or spread frosting onto cooled cupcakes or cake.
Notes
- Store frosting in an airtight container in the refrigerator. Bring to room temperature before using, ideally whipping it for a few minutes with a mixer before spreading or piping onto cakes or cupcakes.
- To freeze, place frosting in an airtight container with a layer of plastic wrap on top of the frosting. Freeze for up to 3 months. To thaw, place the container of frosting in the refrigerator for 24 hours. To use, allow to come to room temperature. Use a mixer to whip the frosting for a few minutes before piping or spreading onto cakes or cupcakes.
- Ran out of powdered sugar? Learn how to make powdered sugar to save yourself a trip to the store!