Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
Add the vanilla and beat the frosting on medium speed for about 2 minutes.
Store in an airtight container in the refrigerator.
*I use the beater blade for beating together the cream cheese and butter, then switch to the whisk to beat in the powdered sugar. The whisk generally gives you a fluffier frosting.*Want your frosting even fluffier? Beat for an additional 2 minutes.
This recipe is SOOO good! It was so quick and easy to make and made the fluffiest, most delicious cream cheese icing! Perfect for my red velvet cupcakes!
Isn’t this too sweet? I’m trying to cut on sugar. If i’m going to put less sugar for this recipe, what will be the result?
“Absolutely” just the best cream cheese frosting ! Not too sweet it’s just right ! I added this frosting to the carrot cake recipe from this site . My husband goes back and eats all the left over frosting . It’s that good ! Thank You, for such a great recipe
How much cocoa powder would you recommend to make this chocolate cream cheese frosting?
Can you use whipped cream cheese?
if using for cupcakes, do you recommend storing in fridge?
is the butter salted?
Can we use this as filling for the macaroons? N how to convert it to grams ? ????
Can you tell me, please, what tip size and brand you use? Thanks