Cream Cheese Frosting

This recipe makes enough frosting to frost one single layer round cake, a 9x13 quarter sheet cake, or 12-18 cupcakes.

To frost a double layer cake, use 3/4 cup butter, 12 ounces cream cheese, 4 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract.

  • Prep time: 5 minutes

Ingredients

  • 1/2 cup of butter (1 stick, 4 ounces, 115g), room temperature
  • 8 oz of Philadelphia cream cheese (1 package, 224g), room temperature
  • 2 to 3 cups (360g) of powdered sugar (also known as confectioner's sugar), sifted
  • 1 teaspoon of vanilla extract

Method

1 Beat the cream cheese and butter together: Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.

2 Beat in vanilla extract and powdered sugar: Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.

Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.

3 Spread or pipe the frosting to decorate: Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.

Here are some fun variations:

  • Add 1/2 a cup of unsweetened cocoa powder and a pinch of salt for a chocolate cream cheese frosting
  • Mix freshly grated or dried, flaked coconut to the frosting to make a coconut frosting
  • Intensify a vanilla frosting by adding some scrapings from a fresh vanilla bean to the frosting
  • Add some blueberry syrup for blueberry cream cheese frosting
  • Add a tablespoon of Amaretto or a quarter teaspoon of almond extract for an almond flavored cream cheese frosting