My new favorite cream cheese frosting

I have found perfection, and it is in the form of this cream cheese frosting recipe I found online from Wicked Good Kitchen.  I find most frosting with cream cheese ends up being too sweet and doesn’t really hold up for piping. This one is mostly butter, and it both tastes and looks perfect. I used it to make the Merry Christmas Eve cake I posted a few days ago.

Best Ever Cream Cheese Frosting (from Wicked Good Kitchen)
Standard recipe, for 12 cupcakes or one small cake
  • 2 sticks unsalted butter, softened
  • 1 8-ounce package of Philadelphia cream cheese, chilled
  • 2 1/2 tsp pure vanilla extract
  • 4 to 4 1/2 cups of confectioner’s sugar
  1. Using an electric mixer, beat the butter on medium speed until creamy.
  2. Add cream cheese and vanilla and beat until fully incorporated.
  3. Gradually increase mixer speed to high and beat until light and fluffy. Scrape down the sides of the bowl when necessary with a rubber spatula.
  4. Gradually add the 4 cups of confectioner’s sugar until the frosting is the desired consistency. Beat on high for 1-2 minutes until it is completely smooth.


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