My cream cheese frosting recipe calls for 4 basic ingredients, and it comes together in less than 10 minutes. The next time you want to make a homemade baked good taste extra-decadent and special, all you have to do is whip it up!

My cream cheese frosting recipe calls for 4 basic ingredients, and it comes together in less than 10 minutes. The next time you want to make a homemade baked good taste extra-decadent and special, all you have to do is whip it up!

Recipe Ingredients

You only need 4 ingredients to make this recipe:

• Cream cheese, of course! Skip the whipped or low-fat stuff and seek out block-style, full-fat cream cheese. It gives this frosting the best rich texture and tangy flavor. Let it come to room temperature or soften it slightly in the microwave before making the frosting.
• Unsalted butter – It gives the frosting buttery flavor and a texture that’s thick enough for piping. Allow the butter to soften to room temperature before mixing up the frosting. If it’s too firm, the frosting will be lumpy.
• Powdered sugar – Aka confectioner’s sugar. It thickens and sweetens the frosting. Make homemade powdered sugar, or use store-bought.
• And vanilla extract – For warm depth of flavor.

HOW TO THICKEN CREAM CHEESE FROSTING

If your frosting is runnier than you’d like, you have a few options for how to thicken it.

• Add more powdered sugar. Beat in a tablespoon at a time until the frosting reaches your desired consistency. Keep in mind that adding more sugar will make the frosting sweeter.
• Stick it in the fridge. The frosting will firm up as it chills.

Note: It’s essential that you use the right type of cream cheese in this recipe. Full-fat, brick-style cream cheese is the key to thick frosting. Whipped, low-fat, or spreadable cream cheese will yield runny cream cheese frosting. When in doubt, choose cream cheese that comes in a box, not a plastic tub.

STORAGE

This frosting shouldn’t sit at room temperature for more than a few hours. Store leftover frosting in an airtight container in the fridge for up to 3 days. Baked goods topped with cream cheese frosting should also be refrigerated.

Can you freeze cream cheese frosting?

Yes! Cream cheese frosting freezes well for up to a month and thaws nicely in the fridge.

Its texture will change slightly after freezing and thawing, so I recommend re-whipping it before use. If necessary, add little milk to the frosting to loosen it up.

Ingredients

• 8 ounces cream cheese, full-fat, block-style, softened slightly
• 4 tablespoons unsalted butter, at room temperature
• 4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy
• ¼ teaspoon vanilla extract
• Sea salt, to taste

Instructions

• In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
• Add the powdered sugar and vanilla and mix until smooth, stopping and scraping down the sides of the bowl with a spatula as needed. For a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. Taste and adjust, adding a pinch of salt if needed.
• Store in an airtight container in the refrigerator for up to 3 days.