Easy Homemade Cream Cheese Frosting Recipe
This is my go-to recipe for a soft, spreadable cream cheese frosting that's perfect for frosting cakes, letting melt over warm cinnamon rolls, or piping over cupcakes.
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Equipment
- 1 large mixing bowl
- 1 hand held electric mixer
Ingredients
- 1 8 oz cream cheese room temperature
- 1 stick salted butter room temperature
- 1 tbsp vanilla extract
- 1½ cups confectioners' sugar
Instructions
Hand Held Mixer Instructions
- Add cream cheese to a large bowl and allow it to come to room temperature for easy creaming. Using an electric hand mixer, beat on low speed, slowly increasing the speed to medium to cream the cream cheese.
- Next, add the room temperature butter and whip into the cream cheese until light and smooth.
- Add the vanilla extract and powdered sugar and beat on low, gradually increasing the speed. Scrape the sides of the bowl as needed.
Stand Mixer Instructions
- Add the cream cheese to the bowl of a stand mixer and cream on medium speed with the paddle attachment until smooth.
- Next, add the butter and vanilla extract and mix on medium speed until all of the ingredients are combined.
- Add the confectioners' sugar and turn the mixer on low, allowing the sugar to mix into the creamy cheese mixture, gradually increasing the speed to high speed to incorporate some air into the frosting.
- The frosting will be light, soft, and fluffy at this point and easy to spread with an off-set spatula. Cover the bowl and place in the fridge for an hour if you want a thicker frosting. If you're going to pipe the frosting, add it to a piping bag while it's still soft and place it into the refrigerator for an hour to continue to firm up.
Storage Instructions
- Store the frosting in an airtight container and place in the refrigerator. Best used within two weeks.
- If you find yourself with an abundance of frosting but don't want to throw it out, freeze it for later use. Cream cheese frosting freezes really well due to its high-fat content. Place leftover frosting in an airtight container or freezer bag squeeze out as much air as possible to reduce freezer burn. Label with the name and date and use within 3 months for best flavor. When ready to use, thaw in the refrigerator and use it like normal.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 35.5kcalCarbohydrates: 7.9gProtein: 0.04gFat: 3.8gSaturated Fat: 2.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10.2mgSodium: 30.5mgPotassium: 2mgSugar: 0.1gVitamin A: 118.2IUCalcium: 1.2mgIron: 0.002mg
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