This silky Cream Cheese Frosting is a basic recipe that can be used in a variety of ways. It’s not too sweet and has a ton of tangy cream cheese flavor!Makes 5 cups. It’s enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make enough for 12 cupcakes or a single layer cake.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 24
Ingredients
1cup(227g)unsalted butter, softened
16ounces(453g)cream cheese, softened and cut into pieces
4cups(480g)confectioners’ sugar
1tablespoonvanilla extract
¼teaspoonsalt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
This frosting will work for piping but you need to make sure it isn't too warm and loose before trying to pipe.
The best way to thicken cream cheese frosting is to refrigerate it for 5-10 minutes. As the butter cools, it'll help firm up the frosting.
You can also add meringue powder to thicken the frosting and keep it stable. I’ve done this countless times and it works like a charm. Start with 1 tablespoon, mix it in, then see if you need to add more.