- 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)
In a bowl of your electric mixer, combine cream cheese, butter, and vanilla extract until smooth.
With the speed on low, gradually add the powdered sugar; beat until smooth, creamy, and fully incorporated.
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).
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.
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.
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.