Not Too Sweet Cream Cheese Frosting
This is the best cream cheese frosting. It has a wonderfully smooth texture and is great for every thing from layer cakes to cookies, and roll cakes. It is not too sweet, so you can actually taste the cream cheese.
Servings: 12 2 tablespoon servings
Calories: 173kcal
Ingredients
- 1 8 oz block (226 g) Cream cheese cold
- ½ cup (113 g) Unsalted butter slightly softened
- ½-¾ cup (60-90 g) Organic powdered sugar sifted
- 1 teaspoon Vanilla extract
- 1-2 teaspoons Whole milk optional
Instructions
- Cut the butter into ½” pieces. If it's not already softened, then let sit at room temperature for about 30 minutes or until softened just enough that you can press your finger about ⅓-½ the way through a piece, you don’t want it too soft.½ cup (113 g) Unsalted butter
- In a medium or large mixing bowl with an electric hand mixer, beat the cold cream cheese until smooth, scrape down the sides and beat again until smooth.1 8 oz block (226 g) Cream cheese
- Add the sifted powdered sugar and the vanilla extract, beat on low speed just until most of the sugar is incorporated. Scrape down the sides of the bowl and beat on high speed until smooth.½-¾ cup (60-90 g) Organic powdered sugar, 1 teaspoon Vanilla extract
- Add the butter cubes and beat on medium-high speed just until the butter is incorporated.½ cup (113 g) Unsalted butter
- If you want the frosting thinner, then add the milk and beat on low speed for a few seconds, just until it is mixed in.1-2 teaspoons Whole milk
Notes
If you want a softer frosting then decrease the amount of butter.
Use 1-2 tablespoons of heavy cream instead of milk for a fluffier frosting.
This recipe makes about 1½ cups of frosting. Enough to moderately frost 12 regular size cupcakes.
Nutrition
Serving: 2tablespoons | Calories: 173kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 14.2g | Sodium: 60.6mg | Sugar: 10.5g | Vitamin A: 122.8IU