Tangy and sweet, this cream cheese frosting makes enough to frost a 13x9 inch cake pan or layer cake. If you like a greater frosting:cake ratio, scale it to make 1 1/2 batches... Yeah, I've done this.
Keyword buttercream, cream cheese frosting
Prep Time 10minutes
Total Time 10minutes
1/2cup unsalted butter at room temperature (NOTE: if using salted butter, omit the additional salt)
8 ounce packagecream cheeseat room temperature
1poundpowdered sugar(about 4-4 1/2 cups)
In a large bowl combine the butter, cream cheese and salt. Use a hand mixer to blend together until smooth. Add the salt to the cream cheese mixture - it may sound counterintuitive, but a little salt rounds out the flavors. Mix in the powdered sugar in 1 cup increments, blending into the butter cream cheese mixture after each addition.
Add the vanilla extract with the last of the powdered sugar and mix until ingredients are fully incorporated and the frosting is smooth and fluffy.
Frosting can be used immediately. Any leftovers can be frozen in an airtight container for up to 2 months.
When I make this frosting, I tend to make a double or triple batch and keep half of it in the freezer so it's ready to go whenever I have a cake whim. Just remove it from the freezer when you start your baking. It will be ready to spread once your cake has cooled.