Step 1

Cold does not like to mix with warm. So if you've got room temperature butter and cold cream cheese, you'll end up with a lumpy and separated mess.

Step 2

Soften the cream cheese by cutting it into four cubes and microwaving it for about 15 seconds.

Step 3

Soften the butter by leaving it out for a few hours or cutting it into cubes and microwaving it for 10 seconds. Softened butter should be soft enough that you can leave an imprint on the surface of the butter with your finger.

Step 4

*THE SECRET TO MAKING SMOOTH CREAM CHEESE FROSTING* - Use an electric hand mixer or the whip attachment on your stand mixer, and mix on LOW speed.

Step 5

Sift the powdered sugar into a large bowl and set it aside.

Step 6

Add the softened butter to a large bowl and mix on low with an electric mixer until smooth and lump-free.

Step 7

Next, add the softened cream cheese in small cubes and combine on low until smooth and completely homogenous.

Step 8

Add in your powdered sugar one cup at a time. If you want to make your frosting thicker, add in an extra cup of powdered sugar.

Step 9

Lastly, add in your extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.

Step 10

This is enough frosting to frost and fill three 8″x2″ layers or 24 cupcakes. I used a piping bag with a 1M piping tip for these cupcakes.

Step 11

Cakes with homemade cream cheese frosting must be refrigerated but can be left at room temperature for up to 4 hours without any risk.Leftover frosting can be kept in an airtight container in the fridge for up to three days or frozen for a month or more.