Cream Cheese Frosting
A smooth and tangy cream cheese frosting with a rich, creamy texture. Perfect for topping carrot cake, red velvet cake, cupcakes, or spreading between cake layers.
Servings: 1 batch
Ingredients:
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 –1½ cups powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt, optional
Method:
Start Cooking- In a bowl, beat the cream cheese and butter together until smooth and creamy.
- Add powdered sugar gradually while mixing until the frosting becomes smooth and thick.
- Mix in the vanilla extract and salt if using. Beat until light, creamy, and spreadable.
- Use immediately or refrigerate briefly if the frosting becomes too soft. Bon appétit.
Kitchen Tools:
- Hand mixer optional
Notes:
From the kitchen
- Use softened cream cheese and butter for the smoothest texture.
- Add powdered sugar gradually to control sweetness and thickness.
- If the frosting becomes too soft, chill it for 10–15 minutes before spreading.
- For a thicker frosting, add a little more powdered sugar.
- Lemon: Add 1 tsp lemon zest for a bright citrus flavor.
- Maple: Replace part of the sugar with 2 tbsp maple syrup for a deeper flavor.
- Less Sweet: Use 1 cup powdered sugar for a more tangy frosting.
- Chocolate: Mix in 2 tbsp cocoa powder for a chocolate cream cheese frosting.
- Spread over carrot cake, red velvet cake, banana cake, or cupcakes.
- It also works well as a filling between cake layers or as a topping for sweet breads.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 1209 kcal | Carbohydrates: 13 g | Protein: 15 g | Fat: 123 g | Saturated Fat: 75 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 32 g | Trans Fat: 2 g | Cholesterol: 350 mg | Sodium: 1116 mg | Potassium: 328 mg | Sugar: 9 g | Vitamin A: 4446 IU | Vitamin C: 0.02 mg | Calcium: 235 mg | Iron: 0.3 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Cream cheese
WHY WE LOVE IT
Cream cheese has a smooth, creamy texture and a mild tangy flavor that balances sweet desserts like cheesecake and frosting with savory dishes like bagels, dips, and pasta sauces.
A LITTLE STORY
Cream cheese was created in 1872 by New York dairyman William A. Lawrence while trying to make a French Neufchâtel-style cheese. When he added extra cream, the result was a richer, softer cheese that quickly became popular.
DID YOU KNOW?
Cream cheese is made by mixing milk and cream, curdling it, draining the whey, and adding stabilizers to maintain its structure. Compared to many other cheeses, it is higher in fat and lower in protein.
Leave a note