Cream Cheese Frosting
This classic Cream Cheese Frosting is rich, smooth, and perfectly balanced between sweet and tangy. Made with simple ingredients, it spreads beautifully and pairs perfectly with cakes, cupcakes, cinnamon rolls, and cookies—especially red velvet and carrot cake.
Ingredients
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar sifted
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Add vanilla extract and salt. Beat until light, creamy, and spreadable.
- Adjust consistency by adding more powdered sugar for thickness or a teaspoon of milk for softness.
- Use immediately or refrigerate until ready to frost.
Notes
- Extra smooth frosting: Beat for 2–3 extra minutes for ultra-light texture.
- Thicker frosting: Chill for 20 minutes before piping.
- Flavor twists: Add lemon zest, almond extract, or maple extract.
- Storage: Refrigerate for up to 5 days.
- Freezing: Freeze up to 2 months; thaw overnight in the fridge and rewhip before using.