Ingredients
Scale
8 oz (226 g) full-fat cream cheese, softened to room temperature
½ cup (113 g or 8 Tbsp) unsalted butter, softened to room temperature
3 cups (360 g) powdered sugar, plus up to ¼ cup (30 g) more for a thicker texture
1 teaspoon pure vanilla extract
⅛ teaspoon salt
Instructions
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth, creamy, and free of lumps — about 1–2 minutes.
- Reduce the speed to low, then add powdered sugar, vanilla, and salt. Mix for 30 seconds until mostly combined.
- Increase speed to high and beat for 2 minutes, until the frosting becomes light, fluffy, and spreadable.
Notes
Yield: About 3 cups — enough for 12–18 cupcakes or one 9×13-inch cake. To frost a double-layer cake, increase the recipe by half, so the ingredients would be x1.5.
- Prep Time: 10 minutes