Cream Cheese Frosting
This silky cream cheese frosting recipe is tangy and sweet, with just a hint of vanilla.
Prep Time10 mins
Total Time10 mins
Servings: 8 (approximately 2 cups total)
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 cups (265g) confectioners’ sugar, sifted (or to taste)
In a stand mixer fitted with the paddle attachment, or using a large bowl and an electric mixer, combine the cream cheese, butter, and vanilla on medium-high to high speed until smooth.
Turn the speed down to low and add the salt and sugar in 3-4 batches, then turn the speed back up to high and mix until the frosting is smooth.
Use immediately or store in an airtight container in the refrigerator for two weeks (possibly longer).
This recipe is the perfect consistency for frosting a cake. For piping cupcakes with stiff peaks, add an additional 1/2 to 1 cup of confectioners’ sugar.
For chocolate cream cheese frosting: sift 1/2 cup unsweetened cocoa powder (either dutch-processed or natural will work) together with the sugar, and add them to the recipe together.
Calories: 318kcal | Carbohydrates: 31g | Protein: 1g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 129mg | Potassium: 39mg | Sugar: 30g | Vitamin A: 735IU | Calcium: 31mg | Iron: 0.1mg