Cream Cheese Buttercream Frosting
This is the lightest and creamiest cream cheese frosting! Perfect for frosting cakes, cupcakes, and more.
- 8 ounces cream cheese (1 brick, 226 grams), softened to room temperature
- 1/2 cup unsalted butter (1 stick, 113 grams), softened to room temperature
- 4 cups powdered sugar (455 grams), sifted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined.
Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy.
Make ahead: Buttercream can be stored in the fridge for 1 week and in the freezer for at least a month. Let come to room temperature and beat until smooth before using.
Calories: 870kcal, Carbohydrates: 122g, Protein: 4g, Fat: 42g, Saturated Fat: 26g, Cholesterol: 123mg, Sodium: 478mg, Potassium: 78mg, Sugar: 119g, Vitamin A: 1471IU, Calcium: 62mg, Iron: 1mg