Cream Cheese Frosting
This Cream Cheese Frosting is sweet, yet tangy, smooth and creamy! It is so delicious, you'll want to eat it by the spoonful! Even though it's creamy, it's thick enough to hold its shape when piped on cupcakes or cake! If that wasn't enough, it takes 5 minutes to make, it's gluten free, nut free, eggless and can easily be vegan with vegan cream cheese and vegan butter!
Servings: 16 servings
Calories: 300kcal
Ingredients
- 5 cups confectioners' sugar
- 1 cup unsalted butter or vegan baking stick, room temperature
- 8 ounces cream cheese , room temperature
- 4 teaspoons pure vanilla extract
- 2 pinches kosher salt
Instructions
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup of unsalted butter or vegan baking stick and 8 ounces of cream cheese until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 5 cups of confectioners' sugar, 2 pinches of kosher salt and 4 teaspoons pure vanilla extract. Beat until combined.
Video
Notes
Vegan: Use vegan baking sticks, vegan sugar, vegan cream cheese and vegan vanilla.
Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 2 days. When ready to use, bring to room temperature and rewhip to get it creamy.
Freezing: You can freeze the cream cheese buttercream in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy.
Notes: Makes enough frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 95mg | Potassium: 24mg | Sugar: 37g | Vitamin A: 545IU | Calcium: 18mg | Iron: 0.04mg