Cream Cheese Frosting
Equipment
- Digital scale (or dry measuring cups and measuring spoons)
- Stand mixer with a paddle attachment (or hand mixer with a large bowl)
- Silicone spatula
Ingredients
- 8 oz (227g) brick of cream cheese, room temperature
- ½ cup or 1 stick (113g) unsalted butter, room temperature
- ¼ tsp (1.5g) salt
- 2 tsp (8.5g) vanilla extract
- 3¾ cups (454g) powdered sugar, sifted
Instructions
Making the Cream Cheese Frosting
- Beat butter and cream cheese in a stand mixer fitted with the paddle attachment at medium speed until smooth and combined. Scrape down the sides of the bowl as necessary.
- Pour in vanilla and salt and mix to combine.
- Add sifted powdered sugar in 3 additions and mix well at medium-low speed after each addition until the powdered sugar is completely incorporated.
- Increase the speed to high and beat for 2-3 minutes until light and fluffy.
- Use immediately or cover with plastic wrap touching the surface so the frosting doesn’t crust.
How to Store Cream Cheese Frosting
- Because Cream Cheese Frosting has dairy in it, it can stay at room temperature for a maximum of 4 hours before needing to be refrigerated. Store frosting in an airtight container in the fridge. When using the frosting after refrigeration, allow the frosting to come to room temperature and then re-beat it to ensure a light texture. This frosting can last up to 2 weeks in the fridge and up to 3 months in the freezer.