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Cream Cheese Frosting
Yield: 6 cups
This easy cream cheese frosting recipe is perfect for piping onto cakes and cupcakes. The frosting is a bit different than a classic cream cheese frosting, as it has the texture of a buttercream. The best cream cheese frosting recipe that pairs well with many dessert flavors.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 8 oz (227 g) cream cheese room temperature
- 7 cups (840 g) powdered sugar
- 1 tbsp (13 g) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese for 5 minutes until it is light, pale, and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Notes
- Store the cream cheese frosting in an airtight container or wrapped well with plastic wrap in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use, bring the frosting to room temperature and rewhip until it is smooth and creamy.
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