Cupcakes/ Frostings & Sauces

Cream Cheese Frosting

October 8, 2014

Creamy, fluffy and rich, this melt-in-your-mouth buttery frosting has a slight tang, which makes it not overly sweet.

Best ever cream cheese frosting |

Cream Cheese Frosting
Yields: 2 cups, enough to frost 24 cupcakes
  • 4 ounces (113 grams) cream cheese, slightly softened to room temperature
  • ½ cup (113 grams/1 stick) unsalted butter, softened to room temperature
  • 2 - 2½ cups (230-300 grams) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, 2-3 minutes. Add sugar in 3 additions (2 cups total), beating well after each addition until smooth. Beat in cream cheese and vanilla until smooth and fluffy. Donโ€™t overbeat or the frosting will become too runny. Add more sugar as necessary until desired consistency (thick enough to pipe). You can add a pinch of salt or lemon juice to cut sweetness.
  2. Frosting can be kept in an airtight container in the fridge for up to 3 days. It doesnโ€™t freeze well. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.


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