Cream Cheese Frosting

I use this frosting for red velvet cakes, carrot cakes, pumpkin spice cakes, and so many other things! I like to try and keep the amount of each ingredient at an easy number so there isn’t too much excess of anything left over.

This recipe uses 1 stick of butter, 1 8-oz package of cream cheese, and 1 lb (or about 450g) of powdered sugar (also some vanilla and salt). If you want your frosting to be a little less sweet, use about 350-400g of sugar instead.

Ingredients:

- 1/2 cup or 1 stick of butter (room temp)

- 8 oz of brick cream cheese (not the spreadable kind)

- 450g of powdered sugar

- 1 tsp vanilla extract

- 1/4 tsp salt

Instructions:

1. Place 1 stick of butter in your stand mixer. Make sure it is softened and at room temperature. I usually leave my butter out for about 2-3 hours before I make my frosting. You can even leave it out overnight as well.

2. Mix the butter with the stand mixer on the lowest setting.

3. Add the cream cheese and mix again on the lowest setting.

4. Once the cream cheese and butter are well combined and fluffy, add the salt and vanilla into the mixture.

5. Once the mixture is well combined, add the powdered sugar. I always put a kitchen towel over my mixer when I add the sugar so there isn’t a huge mess in my kitchen. Make sure you always mix on the lowest setting. This prevents adding extra air into the frosting.

6. Once the frosting is mixed well, add food coloring if you desire.

I’ve kept this cream cheese in an unopened and sealed frosting bag for a few days and it was completely fine! I’ve heard people leave it in their fridge for much longer and some even freeze it! Just make sure you let it get back to room temperature before you use it!

Thanks for reading!