This classic Cream Cheese Frosting recipe is the BEST...sweet, slightly tangy, and quick and easy to make, coming together with just FOUR ingredients. As a bonus, it complements a wide variety of cakes and cupcakes!
Prep Time 5minutes
Total Time 5minutes
Servings 24cupcakes (about 3 cups of frosting total)
3 to 4cupspowdered sugardepending on your desired consistency & sweetness of frosting
2teaspoonspure vanilla extract
Using an electric hand mixer (or stand mixer with paddle attachment), beat together the butter and the cream cheese. Slowly blend in the powdered sugar and vanilla, then beat on high until well-combined, smooth, and creamy.
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.
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.