Description
This creamy and smooth Cream Cheese Frosting recipe is perfect for cakes and cupcakes, offering a rich and tangy sweetness with a velvety texture. Made with softened butter and brick-style cream cheese, enhanced with vanilla and just a hint of salt, it combines perfectly with powdered sugar for an irresistible finish.
Ingredients
Scale
Frosting Ingredients
- ½ cup (1 stick) unsalted butter, softened (113g)
- 8 oz cream cheese, softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500g)
Instructions
- Prepare Butter and Cream Cheese: Combine the softened unsalted butter and cream cheese in the bowl of a stand mixer or an electric mixer. Beat them together until the mixture is creamy, well-combined, and free of lumps, ensuring a smooth base for the frosting.
- Add Flavoring: Add the vanilla extract and salt to the creamy butter and cream cheese mixture. Stir well to evenly incorporate these ingredients, which enhance the frosting’s flavor profile.
- Incorporate Powdered Sugar: With the mixer running on low speed, gradually add the powdered sugar to the mixture. Continue mixing until the sugar is completely combined into a smooth and fluffy frosting, adjusting speed as necessary to avoid powder flying out.
- Use Frosting: Apply the prepared cream cheese frosting to cakes or cupcakes that have completely cooled, spreading or piping it as desired for a beautiful and delicious finish.
Notes
- Ensure the cream cheese and butter are softened to room temperature to avoid lumps and achieve a smooth texture.
- Powdered sugar can be sifted before adding to avoid clumps in the frosting.
- This frosting is best used immediately but can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.
- Adjust the sweetness by adding a bit more or less powdered sugar according to taste preferences.
