Cream cheese frosting is a classic buttercream that is known for its sweet and slightly tart flavor. It is often paired with red velvet cake, but it is a great accompaniment for many other delicious cake and cupcake flavors. One of my favorite cake flavors to make with this frosting is a pumpkin caramel cream cheese cake. You can find out how to make my Pumpkin Caramel Cream Cheese Cake here!

Note:

• I skip the use of milk in this buttercream recipe because I find that while adding a higher cream cheese to butter ratio results in a better cream cheese flavor, it does produce a thinner frosting.

Step 1: Cream the Butter

Use either a stand mixer fitted with a paddle attachment, or a hand mixer, to whip the room-temperature butter and cream cheese on high for approximately 5 minutes, or until the butter and cream cheese become light and fluffy.

Step 2: Add the Sifted Powdered Sugar, Vanilla Extract, and Salt

Sifting your powdered sugar is a very important step because it breaks down any lumps and makes the powdered sugar lighter and easier to mix into the butter and cream cheese. Add the sifted powdered sugar to the mixing bowl, pure vanilla extract, and salt, and mix on a low speed. Once the powdered sugar is incorporated, turn your mixer to a medium-high speed to whip the ingredients together, approximately 1-2 minutes.

Step 3: Whip the Buttercream with a Whisk Attachment

Swap your paddle attachment for the whisk attachment and whip the buttercream on a medium-high speed for approximately 3-5 minutes. This will incorporate more air into the buttercream, which results in a thicker frosting that is also lighter and fluffier.

These steps are also listed in my printable recipe, listed right here:

Cream Cheese Frosting

Recipe by Carly PrestonCourse: DessertCuisine: AmericanDifficulty: Easy

Prep time

30

minutes

Ingredients

• 2 blocks (8 oz.) cream cheese

• 1 stick (1/2 cup) unsalted butter

• 4 1/2 cups powdered sugar

• 1 1/2 teaspoons pure vanilla extract

• 3/4 teaspoon salt

Directions

• Use either a stand mixer fitted with a paddle attachment, or a hand mixer, to whip the room-temperature butter and cream cheese on high for approximately 5 minutes, or until the butter and cream cheese become light and fluffy.
• Add the sifted powdered sugar to the mixing bowl, pure vanilla extract, and salt, and mix on a low speed. Once the powdered sugar is incorporated, turn your mixer to a medium-high speed to whip the ingredients together, approximately 1-2 minutes.
• Swap your paddle attachment for the whisk attachment and whip the buttercream on a medium-high speed for approximately 3-5 minutes. This will incorporate more air into the buttercream, which results in a thicker frosting that is also lighter and fluffier.

Thank you so much for checking out this recipe! Please leave a comment below regarding how you like this recipe and what kinds of cake recipes you enjoy making with your cream cheese frosting!