Description

This Best Cream Cheese Frosting recipe is a rich and creamy topping perfect for cakes, cupcakes, and other baked desserts. With a smooth texture and a subtle tang from the cream cheese, it balances sweetness and flavor effortlessly. Easy to make with just a few simple ingredients, it whips up quickly to a fluffy consistency, making it an ideal choice to add elegance and deliciousness to your favorite treats.

Ingredients

Scale

Frosting Ingredients

1 cup unsalted butter, softened
16 oz cream cheese, softened
8 cups powdered sugar
1 tablespoon vanilla extract

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Instructions

Combine butter and cream cheese: In a large mixing bowl, add the softened unsalted butter and cream cheese, preparing them for mixing.
Beat until smooth: Using an electric mixer, beat the butter and cream cheese together on medium speed until the mixture is smooth and well combined without lumps.
Incorporate powdered sugar gradually: Slowly add the powdered sugar in portions, beating on low speed to prevent sugar dust cloud and to ensure thorough mixing.
Whip to fluffy consistency: After all powdered sugar is added, increase the mixer speed to high and continue beating until the frosting becomes light, airy, and fluffy.
Add vanilla extract: Pour in the vanilla extract and beat again just until the frosting is smooth and creamy, blending the flavor evenly.
Apply frosting immediately: Use the cream cheese frosting to frost cakes, cupcakes, or other baked goods of your choice right away for best texture and appearance.
Store leftovers properly: If you have leftover frosting, store it in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

Ensure the butter and cream cheese are fully softened to room temperature for a smooth consistency.
Beat the mixture sufficiently to avoid lumps but do not overbeat to keep frosting stable.
If frosting becomes too soft, chill it briefly in the refrigerator before using.
This frosting pairs exceptionally well with carrot cakes, red velvet cakes, and vanilla cupcakes.
Leftover frosting can also be frozen for up to 2 months; thaw in refrigerator before use.