Cream Cheese Frosting Recipe
This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you'll EVER taste!
Servings 4 cups
Ingredients
- 16 ounces cream cheese - the brick, not the whipped variety - room temperature
- 1 cup butter 2 sticks - room temperature
- 3 tsp pure vanilla extract
- 5 cups confectioner's sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
- Add in the butter and beat again until well blended.
- Slowly mix in the vanilla and 1 cup of the confectioner's sugar until just incorporated.
- Continue adding the sugar, one cup at a time, and mixing until just incorporated.
- Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
- You can then spread the frosting onto a cooled cake to decorate. If you plan on piping the frosting, I do recommend chilling it in the refrigerator for about 1-2 hours so it is firm enough to hold shape before using. This way your decorations don't sag before you can chill the whole, finished dessert.
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
- Can be frozen in a zip-top bag for up to 6 months.
- This recipe will frost... 24 cupcakes when piped - up to 30 when spread on. It can also cover 1-9x13 cake or fill and crumb coat an 8" or 9" round, 2-layer cake.
- Increase the recipe by 50-100% if you like your frosting thicker or wish to pipe on more decoration.