- 8 ounces cream cheese, room temperature
- 6 tablespoons salted butter, room temperature*
- 1 teaspoon pure vanilla extract
- 2 1/2 to 3 cups powdered sugar (confectioner's sugar)
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In a bowl of your electric mixer, combine cream cheese, butter, and vanilla extract until smooth.
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With the speed on low, gradually add the powdered sugar; beat until smooth, creamy, and fully incorporated.
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NOTE: If icing seems too thin, add powdered sugar, 1 tablespoon at a time. If it seems too thick, add some milk, 1/4 teaspoon at a time, until icing reaches desired consistency (it doesn't take much liquid to thin it out).
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Store any extra Cream Cheese Frosting in the refrigerator. This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.
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Cakes frosted with a cream cheese frosting should always be refrigerated until ready to serve.
*You can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste.
Variation Ideas:
Chocolate Frosting: Sift cup unsweetened cocoa powder to the powdered sugar before adding it to the cream cheese mixture.
Flavored Frosting: Substitute the vanilla extract of the flavor of your choice. Maple, lemon, or orange are wonderful.