Description
Smooth, creamy, and perfectly balanced — this cream cheese frosting is soft yet firm enough to frost a layer cake or decorate cupcakes.
Ingredients
- 300 g (10.5 oz) full-fat cream cheese, cold
- 210 g (¾ cup + 3 tbsp) unsalted butter, softened
- 400 to 450 g (3 ¼ to 3 ½ cups) powdered sugar, sifted
- 1 ½ tsp pure vanilla extract
Instructions
- Place the cream cheese, softened butter, powdered sugar, and vanilla in a large mixing bowl.
- Beat with an electric mixer for about 1 minute, until the frosting is thick, smooth, and creamy.
- It’s ready to use for cakes or cupcakes.
Notes
Storage: Keep in an airtight container in the fridge for up to 4–5 days or freeze for up to 1 month. Bring to room temperature and re-whip before using.
Tips:
- Use cold cream cheese and softened butter for a smooth, stable texture.
- Sift the powdered sugar to avoid lumps.
- Beat just until creamy — don’t overmix, or the frosting can become too soft.
- Add more powdered sugar for a firmer consistency or a tablespoon of milk for a softer one.
- Let the frosting rest 10–15 minutes before using for the perfect piping texture.
- Prep Time: 5 minutes
- Category: Frosting,filling,icing
- Cuisine: American