Classic Tangy & Sturdy Cream Cheese Frosting
This classic cream cheese frosting is tangy, sturdy, and perfect for piping. It comes together quickly with just a few simple ingredients and is ideal for cakes, cupcakes, and other desserts.
Equipment
- Large bowl
- Electric mixer (stand or hand-held)
Ingredients
Main Ingredients
- 16 oz full-fat cream cheese (2 blocks), softened
- 1 cup unsalted butter (2 sticks), softened
- 4-5 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons heavy cream or milk optional (for desired consistency)
- Pinch salt
Instructions
Instructions
- In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth, light, and fluffy, scraping down the sides as needed.
- Gradually add the sifted powdered sugar, one cup at a time, on low speed until incorporated, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Stir in the vanilla extract and salt, then adjust consistency with heavy cream or milk if too thick, or refrigerate and re-whip if too soft.
- For best results and easier piping, cover and refrigerate the frosting for 30 minutes, then re-whip briefly if needed before using.
Notes
Ensure your cream cheese and butter are adequately softened for a smooth, lump-free frosting. Sifting the powdered sugar is crucial to avoid lumps. For a firmer frosting perfect for piping, don't skip the chilling step.