If there’s one thing I’m really proud of, it’s my cream cheese frosting. I get so many compliments on it! I’ve lost track of how many people have told me this is the best cream cheese frosting they’ve ever had. While it existed already on therosetable.com, I decided to give it its due credit with its own post!
Be sure to use full fat cream cheese and don’t even think about using it cold from the fridge. I’ve said this a thousand times before but I can’t stress it enough: cold cream cheese will not fully incorporate. You must use room temperature cream cheese. Take the cream cheese and butter out of the fridge at least an hour before you want to make the frosting and throw it in your bowl to come to room temperature.
This makes enough frosting for a two layer cake or twenty-four cupcakes. Try it on my Red Velvet Cupcakes, Carrot Cake or Hummingbird Cake!
The Best Cream Cheese Frosting
8 oz cream cheese, softened (full fat!)
6 Tbsp unsalted butter, softened
3 1/2 cups powdered sugar, sifted
1 tsp vanilla extract
- Combine cream cheese and butter until smooth. Slowly sift in powdered sugar and beat one cup at a time. Mix in vanilla extract.
