Description
This homemade cream cheese frosting is a rich, creamy, and tangy topping perfect for cakes, cupcakes, and other desserts. Made with full-fat cream cheese, salted butter, powdered sugar, and pure vanilla extract, it’s easy to whip up in minutes for a smooth, spreadable, and piping-friendly frosting.
Ingredients
Scale
Cream Cheese and Butter
- 1 (8-ounce) package full-fat cream cheese, softened
- 1/2 cup (113g) salted butter, softened
Sugars and Flavorings
- 4 cups (480g) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Beat Cream Cheese and Butter: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and salted butter together until smooth. This should take about 2 minutes, resulting in a creamy and even base for the frosting.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Continue beating the mixture until it becomes creamy and smooth. Be mindful that beating longer will thin the frosting, so adjust to your desired consistency. If it’s too thick, add a splash of milk or cream to thin it out.
Notes
- Stiffer Frosting: For piping with more stability, refrigerate the frosting for 15-30 minutes or mix in 1 tablespoon of cornstarch.
- Yield: This recipe makes about 3 cups of frosting, sufficient for 1 dozen cupcakes or a 2-layer cake.
- Make Ahead and Storage: Store in an airtight container in the fridge for 2-3 days. Let it come to room temperature and re-beat before using.
- Freezing: Freeze the frosting for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and beat again before use.
Nutrition
- Serving Size: 2 tablespoons (about 38g)
- Calories: 130
- Sugar: 18g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
