Fluffy Cream Cheese Frosting
Creamy. Tangy. Sweet. The most versatile cupcake/cake frosting recipe to have on hand!
If there was only one frosting recipe I could use on all of my cakes/cupcakes, it would be this cream cheese frosting. Cream cheese frosting is rich and creamy, with a gentle sweetness and tang. Unlike your typical American buttercream, it is not so sweet and is versatile when it comes to cupcakes/cake pairings. It is the perfect frosting for chocolate cake, carrot cake, red velvet cake, or really – just about any cupcake you are making!
If you are looking for a staple Cream Cheese Frosting recipe to add to your recipe collection, try out this one! There are only a few ingredients and steps to follow.
To make this recipe, you will need:
- Cream cheese
- Butter (preferably unsalted)
- Icing sugar
Let’s make some Cream Cheese Frosting!
Using a standing or handheld electric mixer, beat butter and cream cheese together until well combined.
Slowly add the icing sugar (I start with 1/2 cup at a time) with the mixer set to low speed.
Continue to whisk on medium-high for another 2-3 minutes or until mixture is thick and creamy.
Cream Cheese Frosting
- electric mixer
- large bowl
- 8 oz Cream Cheese, at room temperature
- 1/2 cup Butter
- 4 1/4 cups Icing Sugar
- 2 tbsp Vanilla
- Using a standing or handheld electric mixer, beat butter and cream cheese together until well combined.
- Slowly add the icing sugar (1/2 cup at a time) with the mixer set to low speed. Continue to whisk on medium-high for another 2-3 minutes or until the mixture is thick and creamy.
- Decorate your cake/cupcakes!
- For a lump free frosting:
- 1. Don’t forget to have the cream cheese and butter at room temperature (remove from the fridge at least 2h before starting the frosting)
- 2. Sift the icing sugar (similar to cocoa powder, I find that icing sugar often has quite a few lumps which can have difficulty dissolving in the frosting without a good sifting!)
- In the event that your frosting ever becomes too thick (a rare occurance), you can always add a teaspoon of milk/heavy cream at a time and continue to whisk on medium-high until it thins out to the perfect pipe-able consistency. Similarly, if your icing is to loose – just add a bit more icing sugar!