Silky smooth and luscious, this Cream Cheese Frosting comes together in a few minutes with simple pantry staples. Perfect for icing cakes, cupcakes, cookies, and more!
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the room temperature cream cheese, vanilla, and salt. Beat together on medium speed until very well combined, about 2 minutes.
With the mixer on low speed, add the powdered sugar in a cup at a time. Mix until combined. If you’re wanting a thicker frosting, use all 6 cups.
Scrape down the bowl. Beat on medium-low speed for 1 minute or until nice and fluffy. Transfer to a piping bag fitted with a decorative tip or spread over your favorite cake. This recipe makes enough frosting for 2 dozen cupcakes, 1 (8-inch) two-layer cake, or a 13x9-inch sheet cake.
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Notes
By bringing the butter and cream cheese to room temperature before mixing, you ensure that the frosting will mix effortlessly and be lump-free.
The best way to let your butter come to room temperature is to bring it out of the fridge 1 to 2 hours beforehand and allow it to sit on your kitchen counters. Softening the butter in the microwave will carry the risk of it melting and making the frosting runny. To speed up the process of the butter coming to room temperature, you can cube it instead of leaving the sticks whole.
Try to use the best quality cream cheese available. Some generic brands of cream cheese may not be as thick, leading to a runny frosting.
Do not skip sifting the powdered sugar. If there are clumps in the powdered sugar, the frosting will be lumpy.