Cream Cheese Frosting
User Reviews
4.7
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Prep Time
15 mins
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Total Time
15 mins
Cream Cheese Frosting
Description
The frosting preparation involves creaming together room temperature cream cheese and unsalted butter until fully combined and smooth. Gradually sifted confectioners' sugar is added while mixing on low speed, ensuring incorporation without dust. Vanilla extract is stirred in to add flavor.
After blending, the frosting is whipped further on medium speed to achieve a light, fluffy texture. It can then be piped or spread onto cooled cakes or cupcakes for a classic cream cheese finish.
The notes describe proper storage in the refrigerator in airtight containers. Before use, bring the frosting to room temperature and re-whip to restore spreadability and fluffiness. Freezing instructions include using plastic wrap on the surface with airtight sealing and thawing in the fridge, followed by re-whipping before application.
Ingredients
- 8 ounces cream cheese softened to room temperature
- 4 tablespoons butter softened to room temperature, unsalted
- 1 pound confectioners' sugar about 3 ¾ cups, sifted
- 2 teaspoons vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined, about 5 minutes, scraping the sides of the bowl with a spatula as necessary.
- With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for approximately 5 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary.
- Pipe or spread frosting onto cooled cupcakes or cake.
Notes
- Store frosting refrigerated in an airtight container; re-whip after bringing to room temperature before use.
- Freeze frosting with plastic wrap on top in airtight containers for up to 3 months; thaw in fridge, then re-whip.
- If powdered sugar runs out, homemade confectioners' sugar can be made as a substitute.
User Reviews
Overall Rating
4.7
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