The BEST Cream Cheese Frosting
The BEST cream cheese frosting is smooth, creamy, and not overly sweetened. This simple cream cheese frosting is so quick to make
Servings: 24 servings
- 8 ounces cream cheese I always use Philadelphia, room temperature
- 4 TBSPs unsalted butter room temperature
- 2 cups powdered sugar not packed
- 1 to 2 tsps pure vanilla extract see note
Cream together the cream cheese and the butter in the bowl of a stand mixer. Add the powdered sugar one cup at a time. Then add in the vanilla extract.
This recipe is enough to spread on two dozen cupcakes or cookies. If you would like to pipe it as seen in the pictures, I suggest you double it.
Most of the times I have used this recipe, I used 1 1/2 tsps vanilla, but I really like it with two. When making this, add the vanilla last, add 1 tsp, taste it and then decide if you want to add more.
This recipe makes two cups of frosting. If you use two tablespoons on each cupcake, you can frost 16 cupcakes with this recipe. However, if you use 1 1/2 tablespoons on each cupcake you can frost a solid two dozen.
Nutritional information is per 1 1/2 tablespoons.
Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 14mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg