Cream Cheese Frosting
Sweet, fluffy, slightly tangy, and insanely easy to whip up, this Cream Cheese Frosting recipe is perfect for topping carrot cake, red velvet cake, cupcakes and more!
Servings: 1 serving
Calories: 4010kcal
Ingredients
- 1 cup unsalted butter room temperature
- 16 oz cream cheese somewhat softened but still a little stiff
- 8 cups confectioner's sugar
- pinch of salt
- 2 tsp vanilla extract
Instructions
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add salt and vanilla extract and continue whipping until it is smooth.
Notes
- How To Store whipped cream cheese frosting Fridge: Keep your homemade cream cheese frosting fresh by storing it in an airtight container. Pop it in the fridge and make sure the lid’s on tight to keep it from drying out. It will stay good in the fridge for up to a week – just give it a good stir before you use it again to bring back that smooth, creamy texture. Freezer: Put the leftover frosting in an airtight container and it’ll keep in the freezer for up to three months. When you’re ready to use it, let it come to room temperature and then give it a good re-whip to get it back to its fluffy self.
Nutrition
Calories: 4010kcal | Carbohydrates: 438g | Protein: 28g | Fat: 247g | Saturated Fat: 146g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 63g | Trans Fat: 4g | Cholesterol: 743mg | Sodium: 1477mg | Potassium: 668mg | Sugar: 426g | Vitamin A: 8928IU | Calcium: 476mg | Iron: 2mg