This makes the Best Cream Cheese Frosting recipe! Perfect for frosting cakes, cupcakes, cinnamon rolls and more! It's smooth and delicious and so easy to make with just four ingredients!
Combine softened cream cheese and butter with a stand or electric mixer until well-combined and creamy, about 3 minutes. Make sure that the mixture is free of any lumps.
Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add in vanilla and beat until well-blended, light, and fluffy.
Use to frost cakes or cupcakes that have been cooled completely. Store in the refrigerator.
Notes
Use only full fat block cream cheese. Do not use cream cheese in tub. To thinthe frosting, add 1 Tablespoon of Heavy Cream at a time and mix until it reaches the desired consistency.To thickenthe frosting, add 1 Tablespoon of Powdered Sugar at a time and mix until it reaches the desired consistency.Storage TipsTo store: Place frosting in an airtight container in the refrigerator for three to four days, but can not be frozen as it will ruin the consistency of the frosting.Desserts topped with this frosting require refrigeration. Store those desserts in an airtight container in the refrigerator.To use: Remove frosting from the refrigerator and add a tablespoon of heavy cream to the frosting and mix with an electric mixer until the frosting returns to a spreadable consistency.