My Go-To Cream Cheese Frosting

Friday, January 13, 2012

My Go-To Cream Cheese Frosting

Cream cheese frosting makes everything better. This recipe has appears on my blog so many times, I decided it deserves it’s own post. I’ve used it to top cinnamon rolls, Oreo cupcakes, Carrot Cake Cheesecake, and everything in between.

When you’re making cream cheese frosting, make sure you give the cream cheese enough time to come to room temperature. If it’s still cold, the frosting will be clumpy. And no one likes clumpy frosting! I usually set mine out at least 2 hours prior to whipping up the frosting.

One Year Ago: Chocolate Bacon Cupcakes with Caramel Frosting
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Cream Cheese Frosting

This is my go-to cream cheese frosting. It will make enough frosting for 12 cupcakes and can easily be doubled.

Yield: 1 cup (enough to frost 12 cupcakes)

Ingredients:

4 oz cream cheese at room temp
1/2 stick (4 Tbsp) butter at room temp
1/2 Tbsp vanilla
1 1/2-2 cups powdered sugar

Directions:

Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.

Add vanilla extract. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.

Dessert, Frosting, Go-To Recipes

8 comments »

5 Responses to “White Chocolate and Blueberry Cupcakes”

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1

MrsPresley — October 9, 2007 at 3:04 am

yum! those look beautiful 🙂
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2

Beth G. — October 9, 2007 at 5:47 am

Those look awesome!! I love blueberry everything 🙂
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3

Amber — October 11, 2007 at 1:15 am

Awww, these are so cute! I love them. Great job.
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4

小a — January 12, 2010 at 4:34 am

do you need to chill the frosting before you spread them on the cupcakes?
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5

Jen — January 12, 2010 at 1:25 pm

I don’t think I chilled the frosting. But you definitely can.