Simple and delicious, this recipe is the perfect balance of tangy and sweet. The “go-to” frosting for red velvet & carrot cake.
Want a thicker frosting or planning to pipe it on? Just add more confectioners sugar (up to 1 cup more) to thicken and firm up the texture.
Since this is a cream cheese based frosting, refrigerating all cakes or cupcakes with this frosting is recommended.
Cream Cheese FrostingPrint Recipe
- 1 bar (8oz) Cream Cheese- close to room temperature so it's easier to beat but cool is ok. (reduced fat or whipped cream cheese versions will not substitute)
- 1/2 cup (1 stick) Unsalted Butter - room temperature (not melted)
- 2 cups Confectioners (Powdered) Sugar
- 1 tsp Vanilla Extract
Using a hand mixer on low, beat the Butter, Cream Cheese and Vanilla Extract together in a medium mixing bowl, stopping to scrape down the side of the bowl with a rubber or silicone spatula. Stop beater a few times to push butter out from beater cages and back into bowl.
Add Confectioners Sugar, 1/2 cup at a time and beat to fully incorporate, scraping down the side of the bowl as needed.
Increase to a medium speed, whip together for 1-2 minutes until desired texture is achieved.
Need a thicker frosting or planning to pipe it on? Add more confectioners sugar (1/4 cup at a time, up to 1 full cup more) to thicken and firm up the texture.
I recommend using good quality vanilla extract. For frosting recipes (since it's not baked or heated) Nielson-Massey Tahitian Vanilla would be ideal, but it's not always easy to find. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract.