This amazing cream cheese frosting recipe goes perfect on cakes, bars, and cupcakes for the ultimate dessert topping.
Servings: 16
Prep Time: 16 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
8ouncessoftened cream cheese
½cupsoftened unsalted butter
3 1/2cupspowdered sugar
1teaspoonvanilla extra
Pinchof salt
Instructions
Add the softened cream cheese and butter to a stand mixer with the paddle attachment and whip on high speed for 5-7 minutes or until it becomes light and fluffy.
Pour in the sugar, vanilla, and salt and whip at low speed until incorporated and then turn the speed to high and whip until it is completely combined and smooth.
Ice a cake, pipe onto some cupcakes, or chill until ready to serve.
Notes
Chef Notes:Make-Ahead: You can make this up to 3 days ahead of time.How to Store: Cover and keep in the refrigerator for up to 7 days. You can freeze this covered for up to 3 months. When thawing you may need to re-whip. You can use all cream cheese instead of adding butter if you prefer. Make sure you softened your cream cheese and butter before whipping by pulling it out of the refrigerator 1 to 2 hours before making it. This frosting is awesome for just dipping fruit, cookies, or cake in. If you want your cream cheese frosting to be thicker, add 1 to 2 tablespoons of cornstarch while whipping it. Feel free to sift the powdered sugar ahead of time if you are using hand beaters. Thin out the frosting with a little bit of milk if it’s too thick.