How to Make Cream Cheese Frosting!
An Easy How-To Guide on How to Make Homemade Cream Cheese Frosting!
- Prep time
- 1 hr
- Cook time
- 56 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 150 g unsalted butter ((room temp))
- 150 g icing sugar
- 300 g full fat cream cheese ((I use philadelphia))
- 1 tsp vanilla extract ((optional))
Instructions
- 1
Make sure your unsalted butter is at room temperature. I leave mine out overnight when it's cold weather, but in the hotter months this can take as little as 30 minutes!
- 2
Beat your butter on it's own for a few minutes to loosen it.
- 3
Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- 4
Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- 5
Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating.
- 6
I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually the lumps beat out and it's smooth and thick!
- 7
Once beaten - it should be lovely and thick. If it's not - read the blog post!
- 8
Store the cream cheese frosting in the fridge if you are not using it straight away!
- 9
This is enough to pipe onto 12 cupcakes, or for a 2 layer cake for filling on top and inside!