The easiest,creamiest,tastiest cream cheese frosting! easy enough that my daughter can whip it up by herself and versatile enough to taste great on cakes,cookies and cinnamon rolls!

I first tried this frosting many years back on my Cookie Cake. It wasn’t as sweet nor as stiff, as it was spread on the cookie cake instead of swirled. I liked this recipe for its simplicity and taste. For my cupcakes, I just doubled the quantity of sugar to make the frosting stiff enough to be piped.

Tastes delicious on Eggless Red velvet cupcakes, Vegan Chocolate cupcakes,Carrot Cake and even on hot toast! Some of my other easy,egg free,make ahead desserts are Mango Mousse without Agar Agar, Instant Apple Crisp, Instant Rabri, Kalakand and Blueberry Crumble. Also check out my Chocolate Buttercream Frosting.

Here is the written recipe followed by the pictorial one-

The Best Cream Cheese Frosting

Aanchal Gupta

A versatile cream cheese icing that goes really well on Red Velvet,carrot and cookie cakes.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine American

Servings and half cups

Ingredients

1 8 oz/227 gms block of cream cheese at room temperature
4 tbsp/56 gms/2 ounce/1/4 cup of Unsalted Butter
2 cups Confectioners Sugar more if you like it sweeter
1 tsp vanilla extract

Instructions

Beat butter and cream cheese on low speed till blended, keep scraping sides of bowl.
Add vanilla extract and mix well on medium speed.
Keeping the beater on low setting, keep adding confectioner sugar, a little at a time till all of the sugar is incorporated. Keep scraping sides of bowl.
Continue to mix on medium speed for an additional 2-3 minutes till fluffy and the icing holds its shape. Add more sugar if needed to stiffen icing,1/4 cup at a time.
Use a 1M Wilton tip and fill 1/2 the icing bag.
Put icing in fridge for 15-30 minutes before icing cupcakes.

Notes

Its important to have butter and cream cheese at room temperature. Once icing is whipped up, fill up the icing bag and place in refrigerator for 15-30 minutes as it holds its shape better while frosting. Use completely cooled cupcakes for frosting.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients