Description
This is my family’s favorite cream cheese frosting recipe, which I’ve been making for years and it goes great on Carrot Cake, Red Velvet Cake, and just about any other flavor cake or cupcake you can imagine.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, softened (113 g)
- 8 oz (226 g) cream cheese, softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500 g)
Instructions
- Combine the butter and cream cheese in a stand mixer bowl (or an electric mixer) and beat until the mixture is creamy, well-combined, and free of lumps.
- Add vanilla extract and salt, stirring well to combine, then gradually add powdered sugar with the mixer on low until completely mixed, and use this to frost your completely cooled cake or cupcakes.
Notes
- This sturdy and pipe-able frosting, which is comparable to buttercream in texture and holds its shape well for decorating, is less sweet but can be adjusted by using less sugar to taste, though you’ll need at least two cups.
- Frosting that is too thick and sweet, often due to over-measuring the powdered sugar, can be thinned by gradually adding a splash of heavy cream or milk until the desired consistency is reached.
- If you plan to pipe the frosting with a small tip like the Ateco 848 used for the cupcakes in these photos, I recommend sifting the powdered sugar after measuring.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/24 batch
- Calories: 146kcal
- Sugar: 20g
- Sodium: 56mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 20g
- Protein: 1g
- Cholesterol: 21mg