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Cream Cheese Frosting Recipe
Fluffy and velvety smooth, this cream cheese frosting is absolutely perfect for cakes and cupcakes. This recipe makes enough to frost 12 cupcakes generously or 20 cupcakes if you cover them with a thinner layer. It's enough to frost a sheet cake or large round cake. For a layer cake, multiply the recipe by 1.5. Note the metric measurements do not increase, so calculate metric manually.
Prep Time 10 minutes
Total Time 10 minutes
YIELD 3 cups
Ingredients
- 8 oz. (225g) block cream cheese (not spread), softened to room temperature
- ½ cup (1 stick/115 g) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
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In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
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Frosting can be kept in an airtight container in the fridge for up to 3 days. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.