Cream Cheese Frosting Recipe
This recipe is 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. Multiply the recipe by 1.5 for a layer cake.
- 8 oz. (225 g) block cream cheese (not spread), softened to room temperature
- 1/2 cup (1 stick/115 g) unsalted butter, softened to room temperature
- 3 cups (350 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
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.
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.