Ultimate Versatile Cream Cheese Frosting
This cream cheese frosting is stable enough to pipe onto cakes and cupcakes making it super versatile. Not runny at all, it's fluffy and light, and made with only a few simple ingredients.
Ingredients
- 1 8 oz cream cheese block, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups confectioners sugar
- 1/2 tsp vanilla extract
- 1/2 tbsp milk
Equipment
Instructions
Cream Cheese Buttercream Frosting
- Make sure your cream cheese and butter are at room temperature for easy mixing.
- In the bowl of a hand or stand mixer, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
- Stop and scrape down the mixer. Add in the confectioners sugar. Mix on low speed working your way up to medium speed as the sugar mixes in. Mix for 2-3 mins more until fully mixed.
- Turn the mixer to low and add in the 1/2 tsp vanilla and 1/2 tbsp milk. Mix again on medium speed for 2-3 more minutes until super light and fluffy.
- Pour the cream cheese out onto a sheet of plastic wrap and chill for 20 minutes before using.
Notes
This recipe makes enough to frost 12 cupcakes or to fill and frost a 2 layer 8 inch cake.
Serving: 1portion, Calories: 224kcal, Carbohydrates: 40g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 3mg, Potassium: 4mg, Sugar: 39g, Vitamin A: 237IU, Calcium: 4mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!