Cream Cheese Frosting

This frosting is so easy to make and tastes wonderful! It is not too sweet and can be used on cakes, cinnamon rolls, cookie sammies, or whatever you want!

This recipe makes enough to frost about 12 cupcakes, so please double or triple this to get your desired frosting amount. I made it recently to fill Chocolate Chip Cookie Sammies, and it was able to stuff a dozen sandwiches and there’s a little frosting left over.

Ingredients:

  • 1 tbsp vanilla extract
  • 4 cups powdered sugar (leveled cups)
  • 8 oz cream cheese, softened (room temp)
  • 1 stick unsalted butter, softened (room temp)

Directions:

With a stand mixer or hand mixer, whip the softened butter for 5 minutes until it is fluffy and very light yellow. There will be an obvious difference between the original butter and when it is fully whipped.

Scrape down the sides of the bowl.

Add in the cream cheese and whip for 3 more minutes.

Scrape down the sides of the bowl.

Add in the vanilla extract and whip for about 30 seconds.

Add the powdered sugar one cup at a time. Mix the frosting between each cup of sugar. Also scrape the sides of the bowl after blending in each additional cup of sugar.

Once all the powdered sugar is added, mix for about another minute until everything is well combined and fluffy.

Notes:

  • This frosting needs to stay refrigerated due to the butter and cream cheese.
  • I use my stand mixer with the paddle attachment, but you can also use a hand mixer.
  • You can make this frosting in advance and store it in the fridge in an airtight container for up to a week prior to using.

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