Ingredients
Equipment
Method
- Beat the Cream Cheese & Butter –1 Block Cream Cheese 1/2 Cup Butter In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes.
- Gradually Add the Powdered Sugar – 2 Cups Powdered Sugar Slowly add the powdered sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud.
- Optional: Sift the powdered sugar to create an ultra-smooth consistency, lump free frosting.
- Once all powdered sugar is in the bowl, increase the mixer to medium speed until all the powdered sugar is fully combined. Don't over mix it though, it will be runny.
- Add the Vanilla Extract – 1 Teaspoon Vanilla Extract Mix in vanilla extract (or any other flavoring) and blend until fully incorporated. About 30 seconds.
- Adjust Consistency (If Needed) – If the frosting is too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency. If it's too thin, chill it in the fridge for 15–20 minutes to firm up.
- Use Immediately or Store – Spread onto cakes, cupcakes, or cinnamon rolls right away, or store in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for a few minutes before using if it firms up too much.
Nutrition
Notes
This smooth cream cheese frosting recipe makes about 2 1/4 cups of frosting which is enough for:
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- 12–15 cupcakes (piped generously) or up to 24 cupcakes with a thin layer
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- One 9x13-inch sheet cake with a moderate layer of frosting
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- A two-layer 9-inch cake with a thin coating (you may need more for thicker layers or decorating)