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one red velvet cupcake with cream cheese frosting
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Cream Cheese Frosting

Author: Melissa Griffiths

Ingredients 

  • 8 ounces cream cheese
  • 1 cup unsalted butter (2 sticks), at room temperature
  • 2 pounds powdered sugar
  • 2 teaspoon vanilla
  • 2-4 tablespoons heavy cream
  • ¼ teaspoons salt

Instructions

  • Using an electric hand mixer or a stand mixer, cream together the cream cheese and butter until light and fluffy, about 2 minutes.
  • Slowly add powdered sugar and mix until completely combined
  • Add remaining ingredients and mix thoroughly.
  • Add more heavy cream if it seems too thick, it should be stable but spreadable.

Notes

  • This recipe will yield enough frosting for a three 8-inch layer cake (between the layers and around the outside) or 24 cupcakes.
  • Be sure to set out the butter and cream cheese so they will come to room temperature. This will help the frosting mix just right.
  • If you are using salted butter, be sure to leave out the extra ¼ teaspoon of salt listed in the recipe.
  • The cake crumbs can come through the frosting easily so a crumb coat makes frosting much easier. Do this by lightly frosting the outside of the cake, letting the crumbs come through, and then chill for 10-15 minutes. Frost as you normally would after the cake as chilled.