Cream Cheese Frosting
User Reviews
5.0
21 reviews
Excellent
Cream Cheese Frosting
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This cream cheese frosting is my top pick when I want something sweet, tangy, and totally irresistible on cupcakes or layered cakes. You don’t need to be a professional baker to make it either, this four ingredients frosting is super easy, incredibly creamy, and makes anything you spread it on taste homemade and extra delicious.
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Ingredients
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 5-7 cups powdered sugar plus more if needed
Instructions
- With an electric mixer in a large bowl, beat softened butter and cream cheese until well blended.
- Add powdered sugar gradually to the mix, salt, and vanilla. Beat until creamy. Stop to scrape the sides and bottom of the bowl with a spatula. Beat just until combined, not over-mixing.
- Check the post for tips. To make the frosting stiffer, add more powdered sugar, 1/2 cup at a time.
- Use to frost cupcakes and layer cakes.
Notes
- When I make cream cheese frosting, I always start with the right cream cheese because it truly makes all the difference. I use full-fat brick cream cheese, never the whipped or spreadable kind, because those tend to make the frosting grainy instead of smooth and creamy. I also make sure both the cream cheese and butter are softened to room temperature so they mix together easily without lumps. It might seem like a small detail, but using high-quality bricks and letting them warm up makes this frosting thick, luscious, and exactly how it’s meant to be.
- I never use low-fat cream cheese or butter because it makes the frosting too runny. Full-fat is the way to go for the best texture.
- I always check the expiration date before using cream cheese.
- I try not to overmix the frosting. Once everything is smooth and creamy, I stop to avoid making it too soft.
- If my frosting ends up a little runny, I add powdered sugar a bit at a time, mixing in 1/4 cup until it thickens up. Cornstarch can also help in a pinch.
- I make sure to cover the frosting tightly before refrigerating it. It can easily pick up other smells in the fridge.
- When I need to use chilled frosting right away, I mix in a tablespoon of heavy cream on low speed to loosen it up.
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
109g
(36%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
61mg
(20%)
Sodium
342mg
(14%)
Potassium
140mg
(4%)
Sugar
106g
(212%)
Vitamin A
670IU
(13%)
Calcium
87mg
(9%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 109g | 36% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 61mg | 20% |
| Sodium | 342mg | 14% |
| Potassium | 140mg | 3% |
| Sugar | 106g | 212% |
| Vitamin A | 670IU | 13% |
| Calcium | 87mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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