Ingredients
Scale
- 2 blocks (16 ounces) cream cheese, very well softened
- 1/2 cup (113 grams) unsalted butter, softened
- Pinch of fine sea or kosher salt
- 4 cups (480 grams) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- splash of whole milk or heavy cream, optional
Instructions
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat cream cheese around the bowl to soften and smooth. Make sure the cream cheese is pliable and has no chill to it.
- Add the softened butter and beat until well incorporated with virtually no lumps from both the cream cheese or butter. Add the salt.
- Add the powdered sugar in two batches mixing on medium speed until incorporated. Beat in the vanilla extract. Scrape down the sides of the bowl and whip on high speed until smooth. Add a splash of milk or heavy cream if you desire a thinner consistency.
- Leave cream cheese at frosting room temperature if frosting cooled cake layers. Store the frosting in an airtight container in the refrigerator and bring to room temperature before using to frost a cake.
- Cream cheese frosting lasts up to 7 days in the refrigerator.
Notes
This is enough frosting to frost a 3-layer 9-inch round carrot cake.
