Take your desserts and pastries to new heights with the perfect Cream Cheese Frosting Recipe. Worlds better than canned frostings, this topping adds the finishing touch to cupcakes, cinnamon rolls and carrot cakes!
Beat butter and cream cheese in a mixing bowl with electric (or hand held) mixer for 3-4 minutes, scraping down the sides of the bowl as needed. Mixture should be light and fluffy.
Add in vanilla, powdered sugar, and heavy cream. Beat an additiona 3-5 minutes until frosting has doubled in size and is fully blended and fluffy. Add more cream if you want the frosting thinner.
Use on cakes and cupcakes as directed.
Notes
Can I make cream cheese frosting without electric beaters?Yes, you can make Cream Cheese Frosting without electric beaters or a stand mixer but it’s very difficult. You’ll need lots of arm strength to whisk the ingredients fast enough and vigorously enough to combine everything. I STRONGLY recommend using an electric mixer for this!
How do you store cream cheese frosting?You should store this cream cheese frosting in the fridge in an airtight container. It will stay good for 3 -4 days.
Can I substitute milk for the heavy cream?No, I don’t recommend substituting milk for the heavy cream here. The higher fat content of the cream helps make the cream cheese frosting spreadable without getting runny.