What makes this cream cheese frosting exceptional is its perfect harmony of creaminess and sweetness, balanced with a hint of salt and vanilla. The tanginess of the cream cheese complements the buttery richness, while the sifted powdered sugar ensures a smooth and luscious texture. Whether you’re frosting a classic red velvet cake, moist carrot cake, or a batch of your favorite cupcakes, this frosting adds a delightful, flavorful finish. Adjusting the consistency with heavy cream or more sugar gives you control over whether you want a thick, pipeable frosting or a soft, spreadable one. The result? A versatile, velvety frosting that elevates any dessert.
Ingredients:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp heavy cream (optional, for consistency)
Instructions:
- Prepare Ingredients: Make sure the cream cheese and butter are softened to room temperature. This ensures they blend smoothly without lumps. It’s crucial to use full-fat cream cheese for the creamiest, richest texture.
- Beat the Butter and Cream Cheese: In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer on medium speed to beat the mixture until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
- Add the Vanilla Extract and Salt: Stir in the vanilla extract and a pinch of salt. The vanilla enhances the frosting’s flavor, while the salt cuts through the sweetness, balancing it perfectly.
- Gradually Add the Powdered Sugar: Sift the powdered sugar to remove any lumps, ensuring a silky-smooth frosting. Add the powdered sugar 1 cup at a time, beating on low speed after each addition until incorporated. Once all the sugar is added, increase the mixer’s speed to medium-high and beat the frosting until light, fluffy, and smooth—this takes about 3-4 minutes.
- Adjust the Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream to thin it out to your desired consistency. Beat for another 30 seconds to a minute until well combined. If it’s too thin, add a bit more powdered sugar.
- Taste and Adjust: Taste the frosting and adjust if necessary. If it’s too sweet, add a bit more cream cheese. If you want a stronger vanilla flavor, you can add an additional 1/2 tsp of vanilla extract.
- Frost Your Dessert: Use the cream cheese frosting immediately to frost cakes, cupcakes, or cookies. If you need to store it, place it in an airtight container and refrigerate for up to 5 days. Bring it to room temperature and re-whip before using.
