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–+ servings

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 2 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!