It’s the frosting that makes everything taste better. We love it on carrot cake, chocolate cake, and of course anything red velvet. That sweet cream cheese flavor is irresistible and is always anticipated during the holiday season. I have been making this frosting for quite some time and if my memory serves me right, I wasn’t always the best at it so I want to share with you some tips for achieving the best cream cheese frosting.
One of the biggest issues with cream cheese frosting is clumps of butter in your frosting. It’s so annoying when you start to frost your cake and all you see are little yellow bits of butter. For this frosting and any other frosting it’s so important to let your butter come to room temperature and soften. When the butter is too cold, it won’t break down when mixed so I recommend taking your butter out of the refrigerator at least 45 minutes before making this. This applies to the cream cheese as well; it should room temperature and very soft. When you beat butter and cream cheese together they should cream evenly and create a smooth and fluffy texture.
Once you have added all of your ingredients to the mixer and you are on your final mix, it will start to seem like you have been mixing for a long time before the frosting starts to develop the right consistency. You will want to beat the frosting on medium high for abut 8-10 minutes or until it starts to look whipped, light, and airy. You should be able to make a clean scoop. When it is under mixed, you will taste the butter more than the cream cheese and it will have a stringy pull when scooped.
This recipe makes enough to frost a 3 layer 9 inch round cake. If need less, feel free to half the recipe.
How to make cream cheese frosting
In a large bowl or standing mixer, beat the softened cream cheese and butter on high until smooth and creamy, about 5 minutes. Scrap down the bowl to ensure everything is being mixed in and try to get all of the lumps out. Add in the vanilla extract and turn your mixer down to low speed and gradually add in the sugar. I like to place a clean dish towel over the bowl so that the powdered sugar does not spill over. Once everything is mixed and smooth turn your mixer up to medium high and continue to beat 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, if needed.