Ingredients:
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; on stick) unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Equipment:
Hand mixer or mixing stand
Directions:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add the extra 1/4 cup of confectioner sugar if you want a thicker frosting.
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
This frosting pairs well with our spiced carrot cake, pumpkin muffins, and gingerbread.