Perfect Cream Cheese Frosting

Frosting 1


Cream Cheese Frosting

Frosts 24 cupcakes or 2 layer cake


2 (8 ounce) packages cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature (can use unsalted or salted, I use unsalted because that’s what I always have in the house)

3 cups sifted confectioners’ sugar

Heaping 1 teaspoon vanilla extract

1-2 tablespoons heavy cream, half-and-half, or milk (optional)


  1. With an electric mixer or in the bowl of a stand mixer, cream the butter and cream cheese together until creamy and well-combined. Mix in the vanilla, and then gradually add all of the confectioners’ sugar.
  2. Add the 1-2 tablespoons of heavy cream if you’d like a bit creamier, softer consistency, or keep as is for a stiffer frosting. Use immediately or refrigerate for up to 1 week.


Adapted from Allrecipes

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