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–+ servings
Delicious cupcakes topped with smooth cream cheese frosting in red wrappers.

Cream Cheese Frosting

Creamy, fluffy meets full cream cheese flavor. Perfect for Red Velvet or Pumpkin cupcakes.
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Recipe by - Tabetha Klein
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine English
Servings 24 cupcakes
Calories 141 kcal

Equipment

Ingredients
 
 

  • 16 Ounces Cream Cheese
  • 8 tablespoon Unsalted Butter
  • 2 Cups Powdered Sugar
  • 1 tablespoon Heavy Cream
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Make sure the butter and cream cheese are at room temperature.
  • Add them both to your mixing bowl and beat until fully combined.
  • Slowly add the powdered sugar to the butter and cream cheese mixture until fully combined. Scraping down the sides as you go to make sure there are no lumps or dumps hiding anywhere.
  • Add the vanilla, and 1 tablespoon of the heavy cream. Whip until it starts to become light and fluffy.
  • If you need the 2nd Tablespoon of heavy cream to reach your desired consistency, add it now.
  • Lick the spoon, and enjoy!

Notes

  • Room-temp butter and cream cheese whip up smooth. Cold gives you lumps.
  • Add the powdered sugar slowly and scrape the bowl so there are no hidden pockets.
  • Too soft to pipe? Chill it 15-20 minutes to firm up.
  • Storage: Frosted treats keep 3-4 days refrigerated. The frosting itself holds a week airtight in the fridge or freezes up to 3 months.
  • Perfect on red velvet, carrot cake, and pumpkin everything.

Nutrition

Calories: 141kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 60mgPotassium: 27mgSugar: 11gVitamin A: 380IUCalcium: 20mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword cream cheese, Frosting
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