Cream Cheese Frosting
An easy recipe for cream cheese frosting made with four simple ingredients and ready in just a few minutes. This frosting pipes perfectly and can be used on so many different desserts!
Servings 2 cups
- 1 (8-ounce) package brick style cream cheese softened
- 1/2 cup (115 grams) unsalted butter softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon pure vanilla extract
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Pipe or frost on cooled cupcakes, cakes, or other desserts.
Storing Instructions: Frosting may be stored in an airtight container in the refrigerated for 1 to 2 days. When you're ready to use it, place it on the counter to come to room temperature, and mix well before frosting your dessert.
Freezing Instructions: This frosting will freeze well in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and mix well before using it.
Cream Cheese: Make sure to use a block/brick of cream cheese for this recipe and avoid using cream cheese spread.
This recipe will yield 2 cups of cream cheese frosting. You can use this recipe to lightly frost a layered cake, 12 to 14 cupcakes, or a 9x13 cake.