Cream Cheese Frosting
This easy cream cheese frosting is fluffy, tangy, extra creamy and super smooth. It thick enough to pipe onto cakes and cupcakes, and tastes delicious on so many cake flavors - like red velvet, carrot, banana cake and so much more!
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 cupcakes
- 1/2 cup unsalted butter*
- 8 oz full-fat cream cheese**
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup cornstarch optional
- 1-2 tablespoons whipping cream if needed
In a large bowl with an electric mixer beat the butter until fluffy (about 2 minutes).
Beat in the cream cheese until evenly combined.
Add in the vanilla extract and salt.
In a separate bowl, sift the powdered sugar and optional cornstarch.
With the mixer on low, beat in the powdered sugar (and optional cornstarch) about 1 cup at a time. Turn off the mixer and scrape down the sides of the bowl as needed.
Once the frosting seems thick, stop mixing. If it's a little too sweet for you, optionally beat in 1-2 tablespoons of whipping cream adding 1 tablespoon at a time.
Transfer the frosting to a piping bag to decorate, or spread onto cakes or cupcakes with a flat knife.
*Salted butter is fine. If using salted butter, remove the salt from the recipe.
**Butter and cream cheese should be softened to room temperature.
***Frosted cakes and cupcakes can be stored at room temperature in an airtight container for up to 8 hours (if your kitchen isn't too warm). Then store in the fridge. Remove from the fridge 1-2 hours before serving.
****Recipe makes enough for:
- 18 cupcakes frosting generously (as pictured)
- 24 cupcakes frosted with a knife
- one 9x13 inch cake
- a 2-layer 8-inch round cake
- or a 3-layer 9-inch cake with a thin layer of frosting