Classic Cream Cheese Frosting
A smooth, creamy cream cheese frosting with just the right balance of sweetness and tang. Perfect for cinnamon rolls, cakes, and cupcakes, this frosting spreads easily and pipes softly without being runny.
- Prep Time: 5 minutes
- Mix time: 5 minutes
- Total Time: 10 minutes
- Yield: Frosts one 9×13 cake or 12–18 cupcakes
- Category: Dessert
- Cuisine: American
Ingredients
- 8 oz cream cheese, softened
- ½ cup salted butter, softened (to soft serve ice cream texture)
- 3–3½ cups powdered sugar, sifted (Ran out? Make your own!)
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Add the softened cream cheese and butter to the mixing bowl of a stand mixer.
- Beat on medium speed until completely smooth and creamy, scraping down the bowl as needed.
- Reduce mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated and smooth.
- Add the vanilla extract and salt.
- Increase speed to medium and beat for 1–2 minutes until the frosting is creamy and spreadable.
- Adjust consistency if needed by adding more powdered sugar for a thicker frosting.
Notes
- For a firmer frosting (better for piping), chill for 15–20 minutes before using.
- Always start with fully softened cream cheese to avoid lumps.
- Storage:
Refrigerate in an airtight container for up to 5 days. - Rewhip:
Bring to room temperature and rewhip briefly before using. - For a warmer bakery-style color, add a tiny drop of ivory food coloring.
- Beat the frosting the full 3–5 minutes at the end for the best texture.
Find it online: https://ourgratefulkitchen.com/classic-cream-cheese-frosting/