Classic Cream Cheese Frosting

By SweetnSpicyLiving on July 1, 2017 • ( Leave a comment )

You will never know when you will be hit with a Red Velvet Cake or Carrot Cake craving, and so when that happens, it is very handy to have Cream Cheese Frosting recipe ready for you. Making Cream Cheese Frosting is not complicated at all. As you can see, all it takes is mixing all ingredients together, and you are set to piping or spreading. Let’s get started!

Small Batch Ingredients (Frosting for 3-4 cupcakes)

3 oz cream cheese, softened
2 tbsp butter, room temperature
6 tbsp powdered sugar – sifted to remove lumps
1/4 tsp vanilla extract
a pinch of salt

Medium Batch Ingredients (Frosting for 6-inch cake)

4 oz (1/2 box) cream cheese, room temperature
2 tbsp of unsalted butter, room temperature
1/2 cup of powdered sugar – sifted to remove lumps
1/4 tsp of vanilla extract
a pinch of salt

Big Batch Ingredients (Frosting for 12 cupcakes)

8 oz (1 box) cream cheese, room temperature
4 tbsp of unsalted butter, room temperature
1 cup of powdered sugar – sifted to remove lumps
1/2 tsp of vanilla extract
a pinch of salt

For frosting 8-9 inches cake with middle and top frosting, you will need to double the big batch ingredients.

Variation:

Cream Cheese Whipped Cream Frosting: Fold 1/4 -1/2 cup whipped cream after mixing all the ingredients.

This variation is great for spreading instead of piping as the consistency is a little bit soft and runny. This is great to use for cakes where you want a lighter spreadable cream cheese frosting on top.

Instructions:

Using an electric mixer (medium speed), beat together the butter and the cream cheese until combined and smooth, around 1-2 minutes.
Starting with low-speed and increasing to medium speed, add the powdered sugar and vanilla, then beat until smooth and well-combined, around 2-3 minutes.

Recipes Notes:

It is very important that both the cream cheese and butter are in room temperature. When you press your finger on top, it should leave a hollow dent. That tells you that it is in the right softness. You don’t want it overly soft and melted. That will result in a runny and oily frosting.

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