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–+ servings
Cream Cheese Frosting
The Kelly Kitchen

Cream Cheese Frosting

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This cream cheese frosting goes great with cakes, cupcakes, cookies, and more! It is smooth, rich, creamy, and has that slight tang we all love! This makes enough for 24 cupcakes or a two layer 9 inch cake.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 Cupcakes or 2-layer 9 inch Cake
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz full-fat cream cheese (1 block)
  • ½ cup salted butter, softened (1 stick)
  • 1 tsp pure vanilla extract
  • 4 cups (480 g) confectioners’ sugar
  • Pinch of salt

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

  1. Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes.
  2. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
  3. If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.
STORAGE
  1. If you are not using immediately, cover tightly and store in the refrigerator for up to 1-2 weeks or freeze for up to 3 months. Thaw in refrigerator and let come to room temperature before using. Give it a quick whip to restore consistency.

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