Cream Cheese Frosting
A rich and decadent, melt-in-your-mouth frosting made with only a few basic ingredients. It has a delicious tang to it as well as the perfect sweet flavor. The recipe makes enough for 12 cupcakes; see the notes for cake amounts.
Servings: 12
Prep:10 minutes
Chill: 9 minutes
Ready in: 19 minutes
Ingredients
- 8 oz. cream cheese, partially softened but still firm (rested at room temperature for around 30 minutes)
- 2 1/2 to 3 1/2 cups (300gram to 420gram) powdered sugar* (depending on how sweet you love it)
- 1/2 cup (113gram) unsalted butter, softened nearly to room temperature
- 1 tsp vanilla extract
Instructions
- The amounts mentioned above are enough for 12 cupcakes. The cake amounts are listed in the notes.
- Cream together cream cheese and butter in a mixing bowl (or the bowl of an electric stand mixer fitted with the paddle attachment) until smooth and slightly fluffy.
- Mix in the powdered sugar and vanilla on low speed until combined. Then increase the speed to high and whip for a few minutes, or until the mixture is light and fluffy.
- Place the frosting in the freezer for 3 minutes. Remove and mix briefly with a mixer. Repeat this process up to two more times, or until the frosting is firmer (not clumpy and too cold but firm enough to frost and not be running). Refrigerate cupcakes or cake after frosting.
Notes
- *If the powdered sugar appears clumpy, sift it before using. (measure then sift).
- Keep frosting in the refrigerator (it will keep well for 4 – 5 days). Bring to nearly room temperature before using or serving.
Ingredients for a 2 Layer Cake or 13 by 9-inch cake:
- 12 oz. cream cheese
- 4 1/2 to 5 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup unsalted butter
Ingredients for a 3 Layer Cake:
- 16 oz. cream cheese
- 6 to 6 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup unsalted butter
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