Cream Cheese Frosting Recipe
A perfectly sweet cream cheese frosting for cupcakes, cakes and cinnamon rolls.
- 1/2 cup Unsalted Butter (1 stick) room temperature*
- 4 oz Full Fat Cream Cheese half a block
- 2 1/2 cup Powdered Sugar
Beat butter on medium speed for 30 seconds on medium speed. This will ensure the cream cheese and butter emulsify with no lumps especially if your butter is on the cold side.
Add cream cheese and beat for 1 minute and 30 more seconds. Scrape the bowl with a spatula.
Add 1 1/2 cups of the powdered sugar. Beat on low for 5 seconds so the sugar doesn't poof out of the bowl. Beat on medium high for 1 minute.
Add the 1 cup of powdered sugar and beat on low for 5 more seconds. Beat on medium high for 1 more minute.
Use frosting to pipe onto cupcakes.*
*If your butter is not room temperature simply microwave it 5 seconds at a time until easily pressed into. It is better to be a little on the cold side than on the melty side. I usually microwave butter right out of the fridge for 10 seconds and no longer.
*If you need to frost and fill an 8 inch cake I would double this recipe.