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Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar (or confectioners' sugar)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1 to 2 tablespoons heavy cream or milk (optional, for thinning)
Before you start
Equipment You'll Need
- Electric mixer (stand mixer or hand mixer)
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Softened cream cheese and butter should be at room temperature but still hold their shape; if too warm, the frosting will be too soft.
- Do not overmix once the powdered sugar is added, as this can make the frosting too loose.
- For a tangier frosting, use full-fat brick-style cream cheese, not spreadable cream cheese from a tub.
- If frosting becomes too soft while working with it, refrigerate for 15 to 20 minutes to firm up.
- Sift powdered sugar before adding if it contains lumps for the smoothest texture.
Instructions
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Remove cream cheese and butter from refrigerator 30 to 60 minutes before starting to ensure they're properly softened.
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In a large mixing bowl, beat the softened cream cheese and butter together on medium speed for 2 to 3 minutes until completely smooth and creamy with no lumps.
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Add the vanilla extract and salt, then beat for another 30 seconds to combine.
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Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.
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Once all sugar is incorporated, increase speed to medium-high and beat for 2 to 3 minutes until frosting is light and fluffy.
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If frosting is too thick, add heavy cream one tablespoon at a time, beating after each addition, until desired consistency is reached.
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Use immediately or cover and refrigerate until ready to use.
Chef's notes
This recipe makes enough frosting to generously cover a 9x13 inch cake, fill and frost an 8 or 9-inch two-layer cake, or frost 24 cupcakes.
Store frosted baked goods covered in the refrigerator for up to 5 days.
Unfrosted cream cheese frosting can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.
Bring refrigerated frosting to room temperature and re-whip before using for best spreadability.
For a lemon cream cheese frosting variation, add 1 tablespoon lemon zest and replace vanilla with lemon extract.
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