Description

This creamy and smooth cream cheese frosting is perfect for topping cakes and cupcakes. Made with softened cream cheese, unsalted butter, powdered sugar, and vanilla extract, it offers a rich, tangy, and sweet flavor. The optional addition of milk or heavy cream allows you to adjust the consistency to your liking, making it ideal for spreading or piping. Practical for both immediate use or refrigerated storage.

Ingredients

Scale

Frosting

8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
4 cups (500 g) powdered sugar, sifted
2 tsp pure vanilla extract
1-2 tbsp milk or heavy cream (optional, for consistency)

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Instructions

Beat cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter together with an electric mixer for 2-3 minutes until the mixture is smooth and creamy, ensuring a lump-free base.
Incorporate powdered sugar: Gradually add the sifted powdered sugar one cup at a time, starting on low speed to prevent a sugar cloud, then increasing to medium-high speed once incorporated. Beat until the mixture is smooth and well blended.
Add vanilla extract: Pour in the pure vanilla extract and beat for an additional minute to fully combine the flavors into the frosting.
Adjust consistency: If the frosting is too thick, add milk or heavy cream one tablespoon at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar incrementally until thickened.
Store or use: Use the frosting immediately or transfer it to an airtight container and refrigerate for up to one week. Before using refrigerated frosting, bring it to room temperature and rewhip to restore its creamy texture.

Notes

Ensure the cream cheese and butter are fully softened to avoid lumps.
Sifting powdered sugar helps prevent a gritty texture.
The frosting can be made a day ahead and kept refrigerated.
Bring refrigerated frosting back to room temperature before rewhipping for best texture.
Adjust thickness based on your decorating needs—add milk for piping or more sugar for spreading.