Cream Cheese Buttercream Frosting
This is the lightest and creamiest cream cheese frosting! Perfect for frosting cakes, cupcakes, and more.
Ingredients
- 8 ounces (226 grams) cream cheese , softened to room temperature
- ½ cup (113 grams) butter , softened to room temperature (I prefer salted butter)
- 4 cups (455 grams) powdered sugar , sifted
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Equipment
Instructions
- Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined (Use a paddle attachment if using a stand mixer).
- Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy. Stop and scrape down the bowl 1-2 times to make sure it mixing well.
- Use immediately as desired to frost cupcakes, cakes, cookies, cinnamon rolls and more. If not served within a few hours or the day it's made, desserts with cream cheese frosting should be stored in the fridge.
Video
Notes
- 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.
- If frosting is too soft: It could be that your butter and/or cream cheese was too warm and soft, or maybe your kitchen was too warm. Cover and place the whole bowl in the fridge to firm up slightly, then mix briefly until smooth.
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
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