Vanilla Cream Cheese Frosting
This vanilla cream cheese frosting recipe is made with salted butter, full-fat cream cheese, powdered sugar, and pure vanilla extract for a smooth, tangy frosting with a fluffy texture that spreads and pipes beautifully on cakes, cupcakes, and cinnamon rolls.
Servings: 1 x 9" Double Layered Cake
Calories: 4479kcal
Equipment
- 1 stand mixer with paddle attachment or hand mixer
- 1 Large mixing bowl
- 1 flexible silicone spatula
- 1 sifter or fine mesh strainer
Ingredients
- 1 cup salted butter softened, 226 grams
- 8 ounces full-fat brick-style cream cheese softened and cubed, 226 grams
- 4 cups powdered sugar sifted, 480 grams
- 1 tablespoon pure vanilla extract 15 grams
- 3 tablespoons heavy whipping cream 45 grams (reduce or skip for piping)
Instructions
- Cream the butter – In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the softened salted butter on medium-high speed for 2 to 3 minutes until pale and fluffy.
- Add the cream cheese – Cut the cream cheese into cubes and add one piece at a time, beating well after each addition until fully incorporated and smooth.
- Sift and add the sugar – Sift the powdered sugar into a separate bowl to remove any clumps. With the mixer on low, slowly add the sifted sugar to the butter and cream cheese mixture. Mix until mostly combined, then increase to medium speed and beat until smooth.
- Add the vanilla and cream – Pour in the vanilla extract. For a spreadable frosting, add the heavy whipping cream now. For a firmer frosting suited to piping, skip the heavy cream or reduce to 1 tablespoon. Beat on medium-high for 2 to 3 more minutes until light, fluffy, and holding soft peaks.
- Adjust and use – Add cream 1 teaspoon at a time for a softer texture or a tablespoon of powdered sugar for a firmer finish. Use immediately for the fluffiest texture, or store in an airtight container in the refrigerator for up to 5 days.
Notes
Start with room temperature ingredients – Both the butter and cream cheese need to be fully softened before mixing. Cold ingredients do not blend smoothly and leave lumps in the finished frosting.
Sift the powdered sugar – Sifting before adding removes clumps and produces a silky, smooth texture. Skipping this step can leave small lumps that do not beat out fully.
For piping – Skip the heavy cream or reduce to 1 tablespoon, then refrigerate the frosting for 15 to 20 minutes before piping for a firmer, cleaner result.
Storage – Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Let come to room temperature and re-whip before using.
Nutrition
Serving: 1g | Calories: 4479kcal | Carbohydrates: 495g | Protein: 17g | Fat: 278g | Saturated Fat: 173g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 72g | Trans Fat: 7g | Cholesterol: 768mg | Sodium: 760mg | Potassium: 425mg | Sugar: 481g | Vitamin A: 9380IU | Vitamin C: 0.3mg | Calcium: 310mg | Iron: 1mg