Cream Cheese Frosting
Thick, creamy, and sweet, this Cream Cheese Frosting is the perfect partner for your favorite cake!
Servings: 16
Ingredients
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth.
- Add in the vanilla extract, vinegar, and salt; mix on low speed until well combined.
- Continuing on low speed, add in the powdered sugar, one cup at a time, and mix until creamy and completely smooth.
Notes
- The vinegar gives the cream cheese frosting a noticeable tangy flavor and balances the sweetness of the sugar.
- To make lemon frosting, substitute 1 to 2 tablespoons lemon juice for the vinegar.
- Make sure to use full-fat cream cheese, not low-fat cream cheese or cream cheese spreads. Full-fat cream cheese (usually sold in a “block) is best for a thick, fluffy frosting.
- The icing can be covered and stored in the refrigerator for up to 3 days.
- The nutrition facts are estimates only, and reflect the approximate nutrition information for 1 cup (16 servings) of frosting.
Nutrition
Calories: 218kcal | Carbohydrates: 31g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 21mg | Sugar: 30g | Vitamin A: 368IU | Calcium: 16mg | Iron: 1mg
