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Cream Cheese Frosting
This thick and fluffy cream cheese frosting has the perfect balance of sweetness and tanginess with my secret ingredient. It isn't runny and thin like a lot of other recipes can be. You can use this cream cheese frosting to decorate cakes and cupcakes, and it's even thick enough to pipe decorations.
Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 ⅔ cups (200g) powdered confectioner's sugar, sifted and divided
- 8 oz (227g) brick cream cheese, softened and cut into cubes
- 1 ½ teaspoon (7ml) lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Combine soft butter with 1 cup (120g) of powdered sugar in a large mixing bowl and mix for about 2 minutes on medium speed using an electric handheld mixer until very smooth and fluffy. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment.
- Cut the block of soft cream cheese into small ½ - ¾ inch cubes and mix it in 2-3 pieces at a time until full incorporated, thick, fluffy and pale in color.
- Add lemon juice and vanilla extract and mix until evenly combined, then mix in remaining ⅔ cup (80g) of powdered sugar until the frosting is smooth, fluffy and very creamy. Use immediately to decorate cakes or cupcakes.
