Description
This creamy and luscious Cream Cheese Frosting is perfect for topping cakes, cupcakes, cookies, and more. Made with softened cream cheese, butter, powdered sugar, and vanilla extract, it offers a smooth and tangy flavor with a rich texture. The recipe includes tips for achieving the perfect consistency and can be stored for convenience.
Ingredients
Scale
Frosting Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 1-2 tbsp milk or heavy cream (optional, for consistency adjustment)
Instructions
- Beat cream cheese and butter: In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use an electric mixer to beat the mixture for about 2-3 minutes until it is smooth and creamy, ensuring no lumps remain.
- Add powdered sugar gradually: Gradually add the sifted powdered sugar one cup at a time to avoid a mess. Mix on low speed initially to incorporate each cup, then increase to medium-high speed and beat until the frosting is well blended and fluffy.
- Add vanilla extract: Pour in the pure vanilla extract and beat the frosting for an additional minute to incorporate the flavor evenly throughout.
- Adjust consistency: Check the texture of the frosting. If it is too thick, add milk or heavy cream one tablespoon at a time and mix to achieve a spreadable consistency. For a thicker frosting, add more powdered sugar as needed.
- Use or store: Use the cream cheese frosting immediately to frost your desserts, or store it in an airtight container in the refrigerator for up to one week. Before applying after refrigeration, bring the frosting to room temperature and rewhip it to restore creaminess.
Notes
- For best results, ensure both cream cheese and butter are softened to room temperature before starting.
- Sifting powdered sugar prevents lumps and ensures a smooth frosting.
- This frosting works wonderfully on carrot cakes, red velvet cakes, and cinnamon rolls.
- Adjust milk or cream quantity carefully to avoid a runny frosting.
- Keep refrigerated if not used immediately, as cream cheese can spoil if left out too long.
