Cream Cheese Frosting
Use this cream cheese frosting on layered cakes, bundt cake, and cupcakes. It's sweet, buttery, and loaded with cream cheese flavor. It can be piped easily or just slathered on any dessert that needs a punch of sweet and tangy cream cheese flavor!
Servings: 4.5 cups
Ingredients
- 8 ounces cream cheese room temperature
- 1 cup salted butter room temperature
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons milk
Instructions
- In a large bowl, add in the 8 ounces cream cheese and 1 cup salted butter. Beat with a hand mixer on medium speed until smooth and creamy.
- Add in the 5 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of milk. Beat on low until most of the powdered sugar is incorporated. Slowly add the remaining milk,1 tablespoon at a time, until it reaches the desired spreadable consistency. You may not need all of the milk! Turn hand mixer to high speed and beat until light and fluffy. Scrape down the sides of the bowl and mix in any unmixed bits.
- Transfer the frosting to a piping bag with a large piping tip to pipe swirls or use an angled spatula or butter knife to spread the frosting on the cake/cupcake.
- Store in an airtight container in the refrigerator for up to a week.
Notes
Storage: Store this homemade cream cheese frosting in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.
Freezing: Place the frosting in a freezer-safe container or bag in the freezer for up to 3 months.
Thaw: Thaw in the fridge overnight before beating it with a hand mixer on medim until light and fluffy.
Nutrition
Calories: 943kcal | Carbohydrates: 138g | Protein: 9g | Fat: 42g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 687mg | Potassium: 180mg | Sugar: 134g | Vitamin A: 1314IU | Calcium: 211mg | Iron: 0.2mg
