Cream Cheese Buttercream Frosting
This classic Cream Cheese Buttercream Frosting tastes amazing! It is silky smooth, super flavorful, and tastes perfect with red velvet cakes, spice cakes, chocolate cakes, and more!
Ingredients
- 2 sticks unsalted butter, softened to room temperature (226g) (Should easily dent when pressed but not be overly soft.)
- 16 oz cream cheese, softened (We used two 8 oz packages of full fat cream cheese.)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups 690g to 747g powdered sugar Adjust up or down to your liking.
Instructions
- Add the softened butter to the bowl of your mixer. Beat on low speed until the butter is smooth.
- Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low speed just until incorporated.
- Add the vanilla. Gradually add the powdered sugar mixing on low speed until blended and smooth.
- This frosting needs to be refrigerated. If you are frosting your cake or cupcakes right after preparing the frosting, it is best to let it chill at least for 10 minutes or so to thicken it up a bit.
- Will frost a 3 layer 8 or 9 inch cake.
Notes
This frosting should be refrigerated. However, cakes frosted with cream cheese frosting should be removed from the refrigerator a couple of hours before serving to allow time for the frosting to soften up a bit.
*We've updated the mixing instructions to just mix at low speed just until the frosting ingredients are combined and well blended. We used to mix at medium speed at the end, but after some reader comments saying that their frosting "split", it is best to play it safe and mix it on low speed just until blended.