Easy Cream Cheese Frosting is creamy and smooth and goes great with carrot cake, carrot cupcakes, or even red velvet cake!
This is a classic cream cheese frosting used with carrot cake in one of my favorite cookbooks, The Silver Palate Cookbook.
This frosting is super smooth and creamy. It is ideal for frosting carrot cake, Carrot Cupcakes, or even a red velvet cake or Mini Red Velvet Cheesecakes.
Prepare the Frosting
In a stand mixer, cream together the cream cheese and butter. Slowly sift in the powdered sugar and continue beating until fully incorporated, ideally 4 minutes with a whisk attachment.
Stir in the vanilla and the lemon juice, which is optional.
The frosting is now ready to use.
Frosting Cupcakes or Cake
It can easily be spread on Carrot Cupcakes with a small offset spatula.
The freshly made frosting may be too soft to frost a layer cake that will be stacked. In this case, you can refrigerate it until it is more set and thicker.
Another tip I recently learned is to use a ring of vanilla buttercream around the perimeter of the base cake, fill the center with soft cream cheese frosting, then stack the second cake. The buttercream serves as a barrier to prevent the cream cheese frosting filling from spilling out the sides.
Gluten Free Option
This recipe is naturally gluten free!
📖 Recipe
Easy Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese (at room temperature)
- 6 tablespoon butter (at room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Juice of ½ lemon (optional)
Instructions
- Cream together the cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment.8 ounces cream cheese, 6 tablespoon butter
- Slowly sift in the powdered sugar and continue beating for 4 minutes for a smooth frosting. The mixture should be free of lumps before proceeding.3 cups powdered sugar
- Stir in the vanilla, and lemon juice if desired. Frost cupcakes.1 teaspoon vanilla extract, Juice of ½ lemon
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