Cream Cheese Frosting

Cream Cheese Frosting

 Servings: 12

Prep Time 10 minutes

Chill Time 9 minutes

Total Time 19 minutes

Ingredients

• 8 oz. cream cheese, partially softened but still firm (rested at room temperature about 30 minutes)
• 1/2 cup (113g) unsalted butter, softened nearly to room temperature
• 2 1/2 to 3 1/2 cups (300g to 420g) powdered sugar* (depending on how sweet you like it)
• 1 tsp vanilla extract

Instructions

1. The amounts listed above makes enough for 12 cupcakes. See notes for cake amounts.
2. In a mixing bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together cream cheese and butter until smooth and slightly fluffy.
3. Add powdered sugar and vanilla and mix on low speed until combined. Then increase speed to high and whip for a few minutes until light and fluffy.
4. Transfer frosting to freezer and freeze 3 minutes. Remove and mix with mixer just briefly. Repeat this process up to 2 more times until frosting is more firm (not clumpy and too cold but firm enough to frost and not be running).
5. Frost cupcakes or cake and keep refrigerated.

Recipe Notes

• *If you notice powdered sugar is clumpy at all sift it before using (measure then sift).
• Nutrition estimate based on using 3 cups powdered sugar and 1/12 of the recipe. 
• Store frosting in the refrigerator (it will keep well for 4 - 5 days). Bring nearly to room temp before using or serving. 

Amounts for a 2 Layer Cake or 13 by 9-inch cake:

• 4 1/2 to 5 cups powdered sugar
• 12 oz. cream cheese
• 3/4 cup unsalted butter 
• 1 1/2 tsp vanilla extract

Amounts for a 3 Layer Cake:

• 6 to 6 1/2 cups powdered sugar
• 16 oz. cream cheese
• 1 cup unsalted butter
• 2 tsp vanilla extract