Vanilla Cream Cheese Frosting
This homemade cream cheese frosting recipe is sweet and tangy and perfectly smooth. Use it on cakes, cupcakes, cookies, and cinnamon rolls!
Servings: 3 cups
Ingredients
- 8 ounces (225g) full fat block cream cheese softened to room temperature
- ½ cup (113g) unsalted butter softened to room temperature
- 3 and ½ cups (420g) powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth.8 ounces (225g) full fat block cream cheese, ½ cup (113g) unsalted butter
- Turn the mixer speed down to low and slowly add the powdered sugar. Add the vanilla extract and salt and continue mixing until smooth.3 and ½ cups (420g) powdered sugar, 2 teaspoons vanilla extract, ⅛ teaspoon salt
- If you need a thicker consistency, you can either add more powdered sugar or some cornstarch. Do not exceed ¼ cup of cornstarch as you will start to lose the flavor of the frosting. Store leftover frosting covered at room temperature up to 1 day or in the refrigerator up to 6 weeks. Frosting freezes well, up to 3 months. Thaw in the refrigerator or at room temperature. You may need to beat it for a minute or two to bring the frosting back to life.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cup | Calories: 903kcal | Carbohydrates: 146g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 635mg | Potassium: 226mg | Sugar: 141g | Vitamin A: 986IU | Calcium: 276mg | Iron: 0.2mg
