Cream Cheese Frosting

Cream cheese frosting is a delicious, creamy topping that is frequently used for cakes, cupcakes, and other sweet treats. It is made from cream cheese, butter, powdered sugar, and vanilla extract. It adds the perfect balance of sweet and tangy flavor to any baked goods. You can’t go wrong with this frosting—it’s a crowd-pleaser!

Once the frosting is made, it can be used right away or refrigerated for up to 1 week, and it freezes quite nicely. Cream cheese frosting can be spread or piped, and lends itself to all kinds of flavorful additions, such as cocoa powder, lemon juice or zest, and cinnamon.

Preparation Notes

• Beat the cream cheese until smooth, then beat in the softened butter along with the salt.
• Some brands of confectioners’ sugar are somewhat lumpy and should be sifted. I recommend measuring, then sifting to ensure a smooth, creamy frosting.
• Add the confectioners’ sugar and mix on low to incorporate it, then add the rest. Once the confectioners’ sugar is blended into the cream cheese mixture, add the vanilla and increase the mixer speed to high. Beat until the frosting is smooth and fluffy.
• Use the frosting right away or refrigerate it within 2 hours.
• Always refrigerate baked goods with cream cheese frosting. Some say it’s fine to leave it out for a day, but it’s best to refrigerate it.

How to Soften Cream Cheese

• Softening a block of cream cheese at room temperature takes an 1 hour, but there are faster ways to do it.
• Microwave: Unwrap the cream cheese and place it on a microwave-safe plate. Microwave on high for about 15 seconds, then in bursts of 10 seconds until it feels softened when you poke the center.
• Countertop: Unwrap the cream cheese and dice it into 1-inch cubes. Place it on a plate, cover it with plastic wrap, and let it stand for about 30 minutes.
• Hot Water: Leave the cream cheese in its foil wrapping and place it in a bowl of hot tap water. Let it stand for 15 to 20 minutes, turning every 5 minutes.

Variations

• For a 3 or 4 layer cake or extra frosting for piping, use 2 packages of cream cheese and add an extra cup or two of confectioners’ sugar.
• For stiffer cream cheese frosting for piping, add 1 tablespoon of cornstarch to the frosting along with the confectioners’ sugar.
• Replace the vanilla extract with vanilla bean paste.

How to Store Cream Cheese Frosting

• Store cream cheese frosting well covered in the refrigerator and use within 1 week.
• To freeze, transfer the cream cheese frosting to a freezer bag or airtight container. Label with the name and date and freeze it for up to 3 months. Defrost the frosting in the refrigerator.

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