Cream Cheese Frosting
10m prep 0s cook 10m ready
About 2 cups There are two secrets to making perfectly smooth cream cheese frosting with enough body to swirl onto a cake or pipe through a pastry bag: Do not overbeat, and use cold—not softened—cream cheese. Feel free to vary the amount of powdered sugar to suit your taste. The fastest method of all.
Ingredients
- 8 ounces cold cream cheese, cut into cubes
- (6 tablespoons [¾ stick] unsalted butter, softened)
- 2 teaspoons vanilla
- 3 cups powdered sugar, sifted
- (Grated lemon or orange zest, ground cinnamon, or liqueur)
- 8 ounces cold cream cheese, cut into cubes
- (5 tablespoons unsalted butter, softened)
- 2 teaspoons vanilla
- 4 cups (1 pound) powdered sugar, sifted
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 ounces cold cream cheese, cut into cubes
- (6 tablespoons [¾ stick] unsalted butter, softened)
- 2 teaspoons vanilla
- 3 cups powdered sugar, sifted
- (Grated lemon or orange zest, ground cinnamon, or liqueur)
- 8 ounces cold cream cheese, cut into cubes
- (5 tablespoons unsalted butter, softened)
- 2 teaspoons vanilla
- 4 cups (1 pound) powdered sugar, sifted
Let's Cook
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Step 1.
Combine in a food processor and pulse just until smooth and creamy: 8 ounces cold cream cheese, cut into cubes; (6 tablespoons [¾ stick] unsalted butter, softened); 2 teaspoons vanilla; 3 cups powdered sugar, sifted
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Step 2.
If the frosting is too stiff, pulse for a few seconds longer; do not overprocess. If desired, stir in additional flavoring to taste, such as: (Grated lemon or orange zest, ground cinnamon, or liqueur)
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Step 3.
Beat in a medium bowl, or in a stand mixer with the paddle attachment, at low speed just until blended: 8 ounces cold cream cheese, cut into cubes; (5 tablespoons unsalted butter, softened); 2 teaspoons vanilla
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Step 4.
Add one-third at a time and beat just until smooth and the desired consistency: 4 cups (1 pound) powdered sugar, sifted
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Step 5.
If the frosting is too stiff, beat for a few seconds longer; do not overbeat. If desired, stir in additional flavoring to taste (see version I).
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