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
Two Years Ago: Pretzel Chocolate Chip Cookies

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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.

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3 Responses to “Two month update – 30 by 30”

  1. #
    1
    Megan — August 17, 2010 at 8:42 pm

    I think you’ll be able to cross something else off the list in September!

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    2
    Fun and Fearless in Beantown — August 17, 2010 at 9:13 pm

    This is a great list! I think you’ll definitely be able to cross some stuff off the list soon…and I look forward to your Indian cooking. It is something I want to attempt in my kitchen too!

  3. #
    3
    newlywed — August 18, 2010 at 12:06 am

    I have that problem with the sun too, being fair, and also can’t remember the last time I made it to the beach! I need to get on my husband’s case about this, thanks for the reminder!

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