Cream Cheese Frosting
My cream cheese frosting recipe has undergone extensive testing to produce an ultra-creamy, silky-smooth, sturdy texture without being overly sweet. Here’s the step-by-step instructions on how to make cream cheese frosting in just 7 minutes!
Servings 1 ¼ cups frosting
Ingredients
- ¾ stick (85 grams) unsalted butter, at cool room temperature (67°F)*
- 1 ½ cups (188 grams) powdered sugar, sifted (Don't skip sifting!)
- 6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)
- 1 ½ teaspoons
vanilla paste or vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on low. Gradually increase to medium-high to prevent a sugar cloud.
- Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!)
- Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy.
- Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
Video
Notes
This recipe makes 1 ¼ cups of frosting, or enough for 12 cupcakes. You can easily double the recipe to frost a 2 or 3-layer 8-inch cake or to use on 24 cupcakes. Simply double all ingredients. No other modifications are needed!