Best Cream Cheese Frosting Recipe
A thick and creamy pipeable Cream Cheese Frosting that takes less than ten minutes to prepare and tastes absolutely delicious on your cakes, cupcakes, and cookies.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups
- Category: dessert
- Method: mixer
- Cuisine: American
Ingredients
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 ½ – 4 cups powdered sugar (confectioner’s sugar)
Instructions
- Using a stand mixer (with paddle attachment) or hand mixer on high speed beat the cream cheese and butter until it is smooth and creamy with no lumps.
- Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar beating until well combined. Use 3 1/2 cups powdered sugar for non-piped frosting and 4 cups powdered sugar for pipeable frosting.
- Use on completely cooled cakes, cupcakes, and cookies.
Notes
- Use full fat block cream cheese (not the spreadable or whipped cream cheese) and unsalted sweet cream butter.
- Soften both your cream cheese and your butter before starting this recipe to ensure a smooth, creamy, and lump free finish.
- This frosting is pipeable, easily dyeable, and by far one of my favorites with more flavor and less sugar per ounce than buttercream.
- Refrigerate cream cheese frosting and any cakes, cupcakes or cookies that are frosted with it.
- If you are not going to pipe this frosting than 3-3 1/2 cups powdered sugar is ample for a good spreadable consistency. However if you are piping the frosting than 4 full cups of powdered sugar is recommenced.
Keywords: how to make cream cheese frosting, cake frosting, best cream cheese frosting
Find it online: https://www.smalltownwoman.com/cream-cheese-frosting/