Smooth, creamy, and flavorful cream cheese frosting made from cream cheese, butter, powdered sugar, vanilla, and a pinch of salt!
Keyword cream cheese frosting
Prep Time 10minutes
Allow ingredients to get to room temperature 1hour
Total Time 49minutes
1/2cupunsalted butter,at room temperature
1package (8 ounces)full-fat cream cheese,at room temperature (do not use low fat)
1/2teaspoonvanilla bean paste,or use 1 teaspoon pure vanilla extract
1/8teaspoonfine sea salt
1/4teaspoonground cinnamon,optional, but heightens the flavor
Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth.
Mix in vanilla extract, sea salt, and cinnamon. With the mixer running at low speed, slowly add powdered sugar and beat until well blended and smooth. Add powdered sugar to preference. (See post -- less sugar will yield a tangier, less sweet, and harder to spread frosting; more sugar will yield a thicker, easier to frost, sweeter, and less tangy frosting.)
Chill the frosting for 15-25 minutes before frosting cake/cupcakes/cookies (optional; I find it easier to work with) or store in an airtight container in the fridge until ready to use. If this is more than a few hours, it will need to sit out at room temperature for 10-15 minutes before frosting.
This frosting will generously frost a 2 layer cake and depending on how much frosting you use, will frost around 20 cupcakes and 26 cookies. For a "sky-high" amount of frosting on cupcakes (as pictured in the post) -- this recipe will cover about 10 cupcakes.Nutritional information is based on frosting 10 cupcakes.