We love this cream cheese frosting. Some of us have been known to sneak it by the spoonful. Cream Cheese Frosting is an easy recipe to whip together for cakes and cupcakes.
Cream cheese and a few additional ingredients is all you need to make your own frosting which is both tangy and sweet., which is why we love it so much!
This recipe is enough frosting to ice a 2 layer 9″ cake, a 9″ x 13″ layer cake or 24 cupcakes.
To find cakes to top with our delicious cream cheese frosting and more amazing recipes, please visit our recipe page.
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| Prep Time | 10 minutes |
| Servings |
cake layers or 24 cupcakes
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Ingredients
- 8 oz cream cheese room temperature
- 8 tbsp butter unsalted, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 - 4 cup powdered sugar
- 1-3 tsp milk optional, use only for thinning
Ingredients
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Rate this recipe!
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Instructions
- Place room temperature cream cheese and unsalted butter in a stand mixer or bowl. If these ingredients are not at room temperature, the frosting will be lumpy.
- Blend cream cheese and butter until combined then whip on high until light in color and fluffy. Stop and scrape the bowl frequently while whipping.
- Add vanilla and salt. Mix until well blended. Scrape bowl.
- Slowly add powdered sugar. Blend and scrape bowl well after each addition. Add powdered sugar until frosting has reached your desired consistency.
- If frosting becomes too thick, you can thin it out by adding milk, one teaspoon at a time.
- Use as icing or may be stored in an airtight container in the refrigerator.
- If refrigerating frosting for later use, bring to room temperature and whip for a few minutes before use.
Recipe Notes
This Cream Cheese Frosting recipe is gluten free and vegetarian.
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