This cream cheese frosting is tangy, smooth, and perfectly balanced. Not too sweet and ideal for cakes, cupcakes, cinnamon rolls, and more

Prep:

15

minutes

Cook:

minutes

TOtal:

15

minutes

Ingredients

• 8 ounce cream cheese, softened to room temperature (1 block, 226g)
• 1/2 cup butter, softened to room temperature (1 stick, 113g)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar (480g)
• Pinch of salt

1. Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together at medium speed until smooth and creamy, for about 2 minutes.
2. Scrape down the bowl and add vanilla: Use a spatula to scrape down the sides of the bowl, then add the vanilla extract. Mix briefly until combined.
3. Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, one cup at a time, to avoid a mess.
4. Whip until fluffy: After adding all the powdered sugar, increase the mixer speed to medium-high and beat the frosting for 2–3 minutes until it’s light, fluffy, and fully combined. Be sure to pause at least once to scrape down the sides of the bowl for even mixing.

This recipe makes approximately 4 cups of frosting, which is enough to frost a two layer cake or a three layer cake with a thinner coating.