Description
Rich, smooth, and slightly tangy cream cheese frosting — a classic topping for carrot cake, red velvet, cupcakes, and more.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2–3 cups (240–360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add vanilla extract and a pinch of salt, and mix to combine.
- Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated. Then increase speed and beat until fluffy and smooth.
- Taste and adjust sweetness or consistency by adding more powdered sugar or a splash of milk if needed.
- Use immediately, or refrigerate for up to 5 days. Let it soften slightly before spreading if chilled.
Notes
- Use full-fat block-style cream cheese for best texture — avoid whipped or spreadable tubs.
- To pipe the frosting, use only 2 cups of sugar for a softer texture or up to 3 for a stiffer consistency.
- Add lemon zest for a citrusy twist or cinnamon for spice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 16g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg