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!
16ouncescream cheese - the brick, not the whipped variety - room temperature
1cupbutter 2 sticks - room temperature
3tsppure vanilla extract
5cupsconfectioner'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.