So easy to make and so delicious. Cream cheese frosting is pretty versatile and can make so many cakes refreshingly different. Try it on carrot cake, chocolate cake, spice cake, strawberry shortcake or my blueberry muffins. That is, if you can keep yourself from eating all of it up with a spoon!
While frosting is generally pretty heavy and dense, this recipe makes a much lighter and fluffier frosting that you would expect.
- Butter, at room temperature 4 oz 115 g
- Cream cheese, at room temperature 4 oz 115 g
- Powdered confectioner’s sugar 2 cups 500 ml
- Vanilla extract 1 tsp 5 ml
- In a large bowl, cream together the butter and cream cheese.
- Add the vanilla and mix until well combined.
- Add the sugar 1 cup / 250 ml at a time.
- Beat on your mixer’s low speed for 1-2 minutes or until smooth and creamy.
I hate the mess my mixer makes when making frosting – the sugar flies everywhere and I feel like I get more in the kitchen than in the frosting. If you’re like me, you can do steps 1-3 by hand with a fork. When you take out your mixer for step 4, everything’s already combined and you’re just smoothing it out – no mess!
Spread this on your cake of choice, just make sure it’s completely cooled down first or the frosting will melt. This recipe yields enough frosting for any of my cake or muffin recipes on this site, but if you want to make a layered cake, you should probably double up on your frosting.