Cream Cheese Frosting
Servings: 12
Prep Time 10 minutes
Chill Time 9 minutes
Total Time 19 minutes
Ingredients
- 8 oz. cream cheese, partially softened but still firm (rested at room temperature about 30 minutes)
- 1/2 cup (113g) unsalted butter, softened nearly to room temperature
- 2 1/2 to 3 1/2 cups (300g to 420g) powdered sugar* (depending on how sweet you like it)
- 1 tsp vanilla extract
Instructions
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The amounts listed above makes enough for 12 cupcakes. See notes for cake amounts.
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In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
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Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
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Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
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Frost cupcakes or cake and keep refrigerated.
Recipe Notes
- *If you notice powdered sugar is clumpy at all sift it before using (measure then sift).
- Nutrition estimate based on using 3 cups powdered sugar and 1/12 of the recipe.
- Store frosting in the refrigerator (it will keep well for 4 - 5 days). Bring nearly to room temp before using or serving.
Amounts for a 2 Layer Cake or 13 by 9-inch cake:
- 4 1/2 to 5 cups powdered sugar
- 12 oz. cream cheese
- 3/4 cup unsalted butter
- 1 1/2 tsp vanilla extract
Amounts for a 3 Layer Cake:
- 6 to 6 1/2 cups powdered sugar
- 16 oz. cream cheese
- 1 cup unsalted butter
- 2 tsp vanilla extract
