Cream cheese frosting. It’s the frosting that makes everything taste better. I like it on key lime cake, carrot cake, chocolate cake, and of course anything red velvet. I started my baking business on February 14th, 2012. Valentine’s Day!! So of course everyone wanted Red velvet cupcakes and cookies, so I had to learn how to make cream cheese frosting quick. I didn’t get it right the first time, or the second, or third but the moment I nailed it, I knew it in my heart and tastebuds.
I had two main issues when trying to perfect this recipe. First, because the recipe has so much sugar, I kept losing the cream cheese flavor until I bumped up the cream cheese. That’s why we have 32 ounces of cream cheese in the recipe but it is so worth it.
The other issue was the texture. I was new at this so I didn’t know how frostings should actually look when they’re done. Rookie mistake. Until one day I let the mixer keep going while I focused on something else and let me tell you, that was the best move I could’ve made. Turns out the longer you mix or whip the frosting more air gets into the mixture and creates a nice light, airy, and whipped frosting. That is what you want for this recipe!
Let’s get started!Print
Easy smooth and creamy cream cheese frosting
- 4 (8oz) blocks cream cheese, softened
- 1 cup unsalted butter (2 sticks), softened
- 1 tbsp vanilla extract
- 4 cups confectioners sugar
- In a large bowl, beat the cream cheese and butter on high until smooth and creamy. Try to get all of the lumps out. Add in the vanilla extract.
- Turn your mixer down to low speed and gradually add in the sugar. Mix until everything is combined.
- Turn your mixer up to medium high and continue to mix until the cream cheese frosting has a light and whipped texture.
- Store in the refrigerator for about an hour so that it can firm up.
Keywords: Cream cheese frosting