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Easy Cream Cheese Frosting

TahiraJaved
Easy Cream Cheese Frosting
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cream cheese frosting recipe
TahiraJaved

Easy Cream Cheese Frosting

This cream cheese frosting combines full fat block cream cheese and butter with sifted powdered sugar, vanilla, and a splash of fresh lemon juice. Beating the cream cheese first and adding the sugar slowly creates a smooth, spreadable texture with a bright tang. Ready in about 10 minutes, it frosts a two layer cake, cupcakes, or cinnamon rolls.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 3 Cups
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup 1 stick unsalted butter, softened
  • 3 1/2 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/8 tsp fine sea salt

Equipment

  • 1 Stand mixer or hand mixer whips the frosting until fluffy
  • 1 Fine mesh sieve removes lumps from the powdered sugar
  • 1 Rubber spatula scrapes down the bowl
  • 1 Offset spatula spreads frosting smoothly
  • 1 Microplane grater adds fresh lemon zest

Method
 

  1. Beat the softened cream cheese for 1 minute until smooth.
  2. Add the butter and beat for 2 minutes until fluffy.
  3. Add the sifted powdered sugar 1 cup at a time on low speed.
  4. Beat in the vanilla, lemon juice, and salt for 30 seconds.
  5. Whip on high for 1 minute until light and spreadable.
  6. Frost the completely cooled cake with an offset spatula.
    7. Keep the cream cheese and butter at true room temperature so the frosting stays smooth, not lumpy.

Notes

  • Use full fat block cream cheese, not the spreadable tub, for the best texture.
  • Sift the powdered sugar to prevent grainy frosting.
  • Add lemon juice at the end so it does not thin the frosting.
STORAGE: Store cream cheese frosting in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and beat briefly before using. Freeze in a sealed container for up to 3 months.

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