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glass bowl of cream cheese frosting on a light pink surface with an orange linen

Cream Cheese Frosting

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Learn how to make the fluffiest cream cheese frosting, a cloudlike topping that is great for flavoring cakes, cupcakes and brownies.

  • Total Time: 10 minutes
  • Yield: Enough to frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes

Ingredients

Units Scale
  • 8oz Cream Cheese, softened to room temperature
  • 4oz (1/2 Cup) Salted Butter, softened to room temperature
  • 437-500 grams (3 1/2-4 Cups) Confectioner's Sugar/ Powdered Sugar
  • 1 Teaspoon Vanilla Bean Paste
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Heavy Whipping Cream

Instructions

  1. In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed.  The mixture should be light and fluffy.
  2. While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
  3. Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar.  Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
  4. Add the vanilla bean paste, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
  5. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
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