Simply put, this cream cheese recipe is the perfect balance of creamy and tangy. It can be used for cakes, cinnamon buns, and fillings.
INGREDIENTS
- 1 stick (8 ounces) butter, room temperature
- 1 1/2 blocks (12 ounces) cream cheese, room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Heavy cream, as needed
INSTRUCTIONS
- In a stand mixer with the paddle attachment, cream together the butter and cream cheese on medium speed for 4-minutes. Scrape down the sides and bottom of the bowl with a spatula after each minute. (You may also use a hand mixer.)
- While you can add the powdered sugar in one cup at a time and mix, I generally toss it into the bowl all at once (sift, or simply whisk in a separate bowl, your powdered sugar if you prefer my method). Mix on low speed for about 1-minute.
- Add in the vanilla extract and salt, then mix on medium speed for 4-minutes, scraping down the sides and bottom of the bowl after each minute.*
- If you find that the frosting is too thick, add in heavy cream 1 tablespoon at a time until you reach the desired consistency, but ensure the frosting maintains medium to relatively stiff peaks (not too stiff otherwise it’d be difficult to spread and there would be too much crumb).
*NOTE: This recipe will yield a fluffy frosting. If you’re looking to achieve a smoother consistency when spreading onto a cake, remove the air by folding the frosting with a spatula after Step 4. Alternatively, beat the mixture on low speed in Step 3.
