The perfect frosting for carrot cake, cupcakes, and sheet cakes.
Cream cheese frosting is a baking classic!
It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit.
Simply Recipes / Michelle Becker
Simply Recipes / Michelle Becker
Simply Recipes / Elise Bauer
Personalize It
This is the basic recipe.
Dress up with ginger, vanilla bean, or coconut flakes.
If the frosting is too thin for your liking, beat in powdered sugar 1 tablespoon at a time.
Simply Recipes / Elise Bauer
It may require more powdered sugar than you’d think, so be patient.
you’ve got the option to also refrigerate the frosting to help it thicken a bit.
Tightly cover or add to a piping bag and seal.
Simply Recipes / Michelle Becker
Chill for 30 minutes.
Adjusting the Sweetness
Tweak the sugar level in this recipe to suit your tastes.
Add more powdered sugar for a sweeter, thicker frosting.
Simply Recipes / Michelle Becker
Do You Have to Refrigerate Cream Cheese Frosting?
If your kitchen is warmer, or your dessert has been out for a while, refrigerate it.
Let it soften on the counter 15-30 minutes before spreading.
Simply Recipes / Michelle Becker
Freeze cream cheese frosting for up to 2 months.
(Try leftovers sandwiched between graham crackers and frozen like ice cream sandwiches.
When storing frosted desserts like cakes, cover and refrigerate for up to 4 days.
Simply Recipes / Michelle Becker
Let sit on the counter for about 30 minutes before serving.
Its best for spreading on top of cupcakes and cakes rather than detailed decoration.
Its enough to generously frost or pipe 12 to 18 cupcakes or minimally frost 24 cupcakes.
Double the recipe to frost a double layer 8-inch cake or a 3-layer 6-inch cake.
Beat in the vanilla extract.
With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
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If it isnt thick enough for piping, add the mixture to a piping bag and seal.
Refrigerate for about 30 minutes, or until stiffened enough for piping.
