Ingredients
Unsalted butter, softened: 1 cup (2 sticks)
Full-fat block cream cheese, softened: 8 ounces
Powdered sugar, sifted: 4 cups
Pure vanilla extract: 1 teaspoon
Heavy cream or milk: 2-4 tablespoons (room temperature, adjust as needed)
Instructions
Ensure butter and cream cheese are uniformly softened to room temperature.
Sift the powdered sugar into a separate bowl; set aside.
In a large mixing bowl, combine softened butter and cream cheese with an electric mixer on medium speed until smooth (2-3 minutes). Scrape down the bowl as needed.
Gradually add sifted powdered sugar, mixing on low speed until fully incorporated and lump-free.
Add 2 tablespoons of heavy cream or milk, increasing to 4 tablespoons if needed, to reach a spreadable consistency.
Mix in vanilla extract and ensure the frosting is well combined and glossy.
Notes
High-quality, softened butter is essential for smooth blending.
Use block cream cheese, not tub variety, for optimal texture.
Adjust powdered sugar or cream to taste and desired sweetness/consistency.
Frosting can be made ahead and stored refrigerated for up to 3 days.
- Prep Time: 15
- Category: Cake Recipes & Easy Baking Ideas
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg