Cream Cheese Frosting
Ingredients
- 8 oz 225g full-fat cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 3½ cups 420g powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat softened cream cheese for 1–2 minutes until smooth and fluffy.
- Add softened butter. Beat for another 1–2 minutes until combined.
- Add sifted powdered sugar one cup at a time on low speed.
- Add vanilla extract and salt.
- Beat on medium speed for 2–3 minutes until light and fluffy.
- Taste and adjust sweetness or vanilla as needed.
- Use immediately or refrigerate and re-whip before using.
Notes
- Use full-fat brick-style cream cheese — low-fat or whipped will make runny frosting
- Cream cheese and butter must be at proper room temperature (soft but not greasy)
- Beat the cream cheese alone first for the smoothest texture
- Always sift the powdered sugar to avoid lumps
- Do not over-beat or the frosting will become too soft
- Refrigerate for 15–20 minutes if too soft to spread or pipe
- Store in the fridge for up to 3 days or freeze for up to 3 months
- Bring to room temperature and re-whip before using if chilled