Cream Cheese Frosting
Total Time
10 mins
Prep Time
10 mins
Rating
5 out of 5 stars
(11)
Ingredients
8 servings
- 4 ounces cream cheese, full-fat, block-style, softened slightly
- 2 tablespoons unsalted butter, at room temperature
- 2 cups powdered sugar, more for a stiffer frosting, sifted if lumpy
- ⅛ teaspoon vanilla extract
- Sea salt, to taste
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Preparation
Chef’s notes
If your frosting is runnier than you’d like, you have a few options for how to thicken it
Add more powdered sugar. Beat in a tablespoon at a time until the frosting reaches your desired consistency. Keep in mind that adding more sugar will make the frosting sweeter.
Stick it in the fridge. The frosting will firm up as it chills.
Full-fat, brick-style cream cheese is essential for thick frosting. Whipped, low-fat, or spreadable cream cheese will make the frosting runny. When in doubt, choose cream cheese that comes in a box, not a plastic tub.
Storage:
Cream cheese frosting shouldn’t sit at room temperature for more than a few hours. Store leftover frosting in an airtight container in the fridge for up to 3 days. Baked goods topped with cream cheese frosting should also be refrigerated.
Freezing:
Cream cheese frosting freezes well for up to a month and thaws nicely in the fridge. Its texture will change slightly after freezing and thawing, so I recommend re-whipping it before use. If necessary, add little milk to the frosting to loosen it up.