Cream Cheese Frosting
Is there anything better than cream cheese frosting? With its irresistible blend of sweet and tangy, it’s old-fashioned perfection in every luscious swirl.
Ingredients
- 8 oz full-fat, brick-style cream cheese, preferably Philadelphia brand, softened but still cool
- 1 stick (½ cup) unsalted butter, softened but still cool
- 1 teaspoon vanilla extract
- Pinch salt
- 4 to 5 cups confectioners' sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. If the frosting is too thin, or you prefer a sweeter frosting, add the remaining cup of sugar and beat again.
- Make-Ahead Instructions: Store the frosting in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator. Before using, let the frosting sit at room temperature for a bit to soften, then beat briefly with an electric mixer to restore its creamy texture.
Nutrition Information
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- Per serving (24 servings)
- Calories: 144
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 20 g
- Sugar: 20 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 41 mg
- Cholesterol: 21 mg