Cream Cheese Frosting
A simple but rich classic, homemade cream cheese frosting is a thick, creamy one-bowl recipe with tangy flavor and a silky-smooth texture. It's the perfect finishing touch for cakes, cookies, sweet rolls, and more.
Servings: 1 cake
Equipment
- 1 Stand Mixer or hand mixer
Ingredients
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
- Add room temperature cream cheese and butter to the bowl of a stand mixer with a paddle attachment. Whip until creamy and smooth.
- With the blender off, add sifted confectioner's sugar and vanilla extract. Combine at low speed.
- Once the sugar is fully combined, increase the mixer speed to high and whip until light and fluffy.
- Enjoy the frosting spread on fully cooled cakes, cookies, cupcakes, and more. Refrigerate leftovers.
Notes
Please double-check amounts when using the multiplying feature in the recipe card.
This recipe makes 24 ounces (1 1/2 pounds) of cream cheese frosting. Enough to frost a 9x13 cake, 24 cupcakes, or a two-layer cake.
Use full-fat bricks of cream cheese for the best results. Cream cheese in a tub typically has more moisture.
Cold cream cheese and butter will not mix properly, so be sure to soften them before beginning the recipe.
Sift your powdered sugar to avoid lumps in your frosting.
When adding the powdered sugar, mix on low speed to avoid a cloudy mess. Once incorporated, increase the speed to whip the frosting well.
For a thicker frosting, add more sugar; if it's too thick, thin with a splash of heavy cream.
Nutrition
Serving: 1g | Calories: 3020kcal | Carbohydrates: 372g | Protein: 15g | Fat: 170g | Saturated Fat: 104g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 44g | Trans Fat: 4g | Cholesterol: 473mg | Sodium: 1450mg | Potassium: 340mg | Sugar: 361g | Vitamin A: 5882IU | Calcium: 251mg | Iron: 0.5mg