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
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Cannolis have to be one of my absolute favorite desserts… BOOKMARKING THIS! Yum!
Love this idea…i felt they were kinda missing the crunch of the cannoli shell…so I used some broken up peices of storebought sugar ice cream cones as sone added garnish…perfect touch
Making these now for Christmas Day – they can be refrigerated that long if sealed, right?
beantownbaker — December 26th, 2013 @ 11:29 am
Sorry for not replying sooner, I was offline for the holidays. The cupcakes can def be kept in the fridge for a couple days. Hope they turned out for you.
Tried the recipe, turned out way too loose to pipe Cheese was strained for 24 hours. Flavor was fine. Tried adding more powdered sugar to thicken it up. Didn’t work and eventually just tasted like sugar. Any suggestions?