Cream Cheese Frosting
I've been making this Cream Cheese Frosting for years and it has never let me down. It's sturdy enough to pipe on cupcakes, it spreads beautifully over layer cakes and it's the perfect dreamy topping for warm, fresh-baked cinnamon rolls.
Equipment
- Large Mixing Bowl
- Measuring Cups and Measuring Spoons
- Electric Mixer
Ingredients
- ½ cup butter, softened (1 stick)
- 8 oz brick cream cheese, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 4-4 ½ cups powdered sugar
Instructions
- Combine softened butter and cream cheese in a large mixing bowl. Beat with an electric mixer until smooth (about 2 minutes).
- Add the vanilla extract and salt. Mix to combine.
- Add 2 cups of powdered sugar and beat on low until well incorporated.
- Add remaining sugar and beat on low until well incorporated.
- Use to frost completely cooled baked goods.
Notes
Cream Cheese Frosting will keep for 3-4 days in the refrigerator, in an air-tight container. Allow the container to come up to room temp (about 1 hour) before using.
Cream Cheese Frosting tends to soften in warm, humid environments. Consider adding an extra ½ - 1 cup of powdered sugar if, say, you're frosting a cake that will be sitting outside.
Cakes/Cupcakes decorated with cream cheese frosting do not need to be refrigerated.