Cream Cheese Frosting
This cream cheese buttercream is a rich, smooth frosting with the perfect balance of buttery sweetness and tangy cream cheese flavor. Its creamy texture makes it ideal for frosting cakes, cupcakes, and other decadent desserts.
Equipment
- stand mixer or electric hand mixer
Ingredients
- 1½ cups 3 sticks unsalted butter / 340g room temperature
- 1½ pounds (6 cups) confectioners sugar / 720g
- 16 ounces cream cheese / 452g room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Beat butter on medium speed until smooth and fluffy for about 2–3 minutes.
- Add cream cheese and mix until fully incorporated and creamy.
- Gradually add sifted confectionery sugar, one cup at a time, mixing on low speed until combined, then increasing to medium speed.
- Mix in vanilla extract and a pinch of salt, beating until well blended.
- Beat on high for 1–2 minutes until light and fluffy. If too thick, add a splash of cream; if too soft, refrigerate for 15–20 minutes before using.
- Spread or pipe onto cakes, cupcakes, or other desserts.
Notes
This recipe will yield approximately 6 cups of frosting, enough to frost a three-layer 8-inch cake or about 24 cupcakes with a generous swirl.