Cream Cheese Frosting is an easy recipe to whip together and this recipe is enough frosting to ice a 2 layer 9″ cake, a 9″ x 13″ layer cake or 24 cupcakes.
Cream cheese and a few more ingredients are all you need to make your own frosting which is both tangy and sweet, which is why we love it so much!
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| Prep Time | 10 minutes |
| Servings |
cake layers or 24 cupcakes
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Ingredients
- 8 oz cream cheese room temperature
- 8 tbsp butter unsalted, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 - 4 cup powdered sugar
- 1-3 tsp milk optional, use only for thinning, may substitute with dairy free
Ingredients
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Rate this recipe!
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Instructions
- Place room temperature cream cheese and unsalted butter in a stand mixer or bowl. If these ingredients are not at room temperature, the frosting will be lumpy.
- Blend cream cheese and butter until combined then whip on high until light in color and fluffy. Stop and scrape the bowl frequently while whipping.
- Add vanilla and salt. Mix until well blended. Scrape bowl.
- Slowly add powdered sugar. Blend and scrape bowl well after each addition. Add powdered sugar until frosting has reached your desired consistency.
- If frosting becomes too thick, you can thin it out by adding milk, one teaspoon at a time.
- Use as icing or may be stored in an airtight container in the refrigerator.
- If refrigerating frosting for later use, bring to room temperature and whip for a few minutes before use.
Recipe Notes
This Cream Cheese Frosting recipe is gluten free and vegetarian.
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