There is a better way to make cream cheese frosting. This recipe is lump-free and doesn&#39;t become runny. It has great cream cheese flavor.

Cream Cheese Frosting Recipe

oz unsalted butter (room temperature)

oz confectioner's sugar (3 cups)

oz cream cheese (room temperature)

table salt

lemon juice

vanilla extract

Cream 8 oz unsalted butter in a mixing bowl until softened. Add 12 oz confectioner's sugar (3 cups) and mix until combined with no lumps. Scrape the bowl and beater attachment.

With the mixer running, toss in 8 oz cream cheese. Scrape the bowl and beater completely, add ⅛ teaspoon table salt, 1 teaspoon lemon juice and 1 tablespoon vanilla extract. Switch to the whisk attachment.

Whip the mixture on medium high until light and fluffy

Best used immediately after it's made.

I love this recipe and have used it several times! This last time I forgot the last step and whip it. I used it to fill and frost a 3 layer cake. Do you think it will hold or will it start to soften and slide?

The title is true.  This is incredible.

It goes absolutely perfect with your carrot cake as it cuts through the flavour of the spices and carrots and adds the perfect light sweetness.

If anyone is wondering, in the UK you can use Philadelphia spread. Full fat of course - you're not on a diet if you eat this!

Excellent recipe.  I will definitely use it again

Simply fabulous! Spreads perfectly and tastes as good if not better than it looks. My adult godson ate 1/2 of a red velvet cake because he loved the frosting! Thank you for sharing this recipe.

This is best cream cheese frosting recipe.  This is my second time making it.  FYI 
I froze the leftover frosting before and at a later date thawed it out and used it on another cake. Make sure to use a sealed tight container.

cream cheese frosting recipe

Prep Time: 15 minutes

Total: 15 minutes

Servings: 16

Ingredients

Instructions

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