PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)

Cream Cheese Frosting on vanilla cupcake and in glass bowl.

PERFECT Cream Cheese Frosting (Quick, Easy, Versatile)

Cream Cheese Frosting is quick and easy to make in a matter of minutes with just FOUR simple ingredients. Versatile enough to use on a variety of cakes, cupcakes, and desserts, this cream cheese frosting recipe is truly the BEST!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings (recipe yields about 3 cups of frosting total)

Calories 126kcal

Author Samantha Skaggs

Equipment

Ingredients

½ cup (1 stick) salted butter softened
8 ounces cream cheese softened
3 to 4 cups powdered sugar depending on your desired consistency and sweetness of frosting
2 teaspoons pure vanilla extract

Instructions

Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly and gradually blend in the powdered sugar and vanilla, scraping the sides of the bowl as needed. Then beat on high until well-combined, smooth, and creamy.
Cream Cheese Frosting should be stored in the refrigerator. You can either apply the frosting as soon as you make it and then refrigerate your cake/cupcakes/etc., or transfer the frosting to a sealed container, refrigerate, and then bring to room temperature and stir until smooth before using.

Video

Notes

The saltiness of salted butter balances the sweetness of the Cream Cheese Frosting and helps the flavors pop. If you only have unsalted butter, you can add a tiny pinch of salt for the same effect.
Use only regular, full-fat cream cheese that comes in a block or brick. Using cream cheese from a tub or reduced-fat cream cheese will won't yield the same results.
Make sure your butter and cream cheese are completely soft and at room temperature or your frosting will have small lumps.
If your powdered sugar is particularly lumpy, you will want to sift it first.
The longer you whip this frosting, the lighter and fluffier it will become. However, as soon as it starts to stiffen, stop beating! Otherwise, it can start to break down and turn runny.
This frosting recipe holds up best when chilled. It is pretty soft at room temperature, meaning it's not the best choice for frosting an elaborate cake that needs strength and structure.
Use good-quality, pure vanilla extract, as the vanilla flavor really shines through in this recipe.
A batch of this frosting is enough to frost a 9x13" cake or 24 cupcakes (spread with a knife). For a layer cake -- or to generously pipe frosting onto 24 cupcakes -- you'll want to double the recipe.
I usually frost my cake or cupcakes ahead of time, refrigerate, and then let them come to room temperature for about 30 minutes before serving.

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