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!
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: