Cream Cheese Frosting
Cream Cheese Frosting made from scratch that tastes AMAZING in less than 15 minutes. Thick and rich frosting recipe that is perfect for cupcakes and cakes! It has a subtle flavor without over-the-top sweetness.
Servings: 12 cupcakes
Calories: 352kcal
Cost: $7
Ingredients
- 8 oz Regular Brick Cream Cheese room temperature or soft
- 6 tablespoon Butter softened to room temperature
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Note: This recipe makes about 4 cups. That is enough for 12 sky-high piped cupcakes, or 24 cupcakes spread with a knife. 6 cups (50% more) will cover a 2-layer 8-inch cake.
- Allow 8 oz Regular Brick Cream Cheese and 6 tablespoon Butter to come to room temperature.
- With an electric mixer, cream together cream cheese and butter until smooth with no lumps. Add the 1 teaspoon Vanilla Extract and mix a minute more until smooth.
- At med-low speed, mix in 3 cups Powdered Sugar. Bump the speed up to medium or medium-high and whip until a firm consistency, about 4-7 minutes. It will thicken as you whip. I whip until it looks super thick and stiff.
Notes
How To Make Thicker Frosting
The biggest difference in creating a thicker frosting is to whip it longer. Much like making whipped cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer.
If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference. Lastly, frosting will thicken quite a bit when refrigerated.
More Tips
- Use full-fat cream cheese in the brick, not whipped, low fat, or spreadable.
- Chill your mixing bowl overnight in the freezer or refrigerator, or at least 1 hour before mixing. This helps the frosting set up even though the ingredients are room temperature.
- Make sure to let your cream cheese and butter soften before making your frosting! Otherwise, you get lumps. I cut the butter and cream cheese into cubes and allow to sit on the counter for about 1 hour.
- Make sure to let the butter and cream cheese soften on it's own. Melting it in the microwave may produce uneven results.
- If you want a stiffer frosting without making it sweeter, add a bit of cornstarch. Start with 1 Tbsp, but you can add 2 tablespoon to your preference.
Nutrition
Serving: 0.125cake | Calories: 352kcal | Carbohydrates: 45g | Protein: 2.2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 86mg | Potassium: 38mg | Sugar: 44g | Calcium: 20mg | Iron: 0.2mg
