Cream cheese frosting in 5 minutes! This is my go-to all-purpose cream cheese frosting that isn't over the top sweet and just the right amount of tangy. It's smooth, creamy, and spreadable. I use this on everything from cinnamon rolls, bundt cakes, muffins, quick breads, and definitely carrot cake.
Things To Remember Before You Start
Just take the cream cheese & butter out of the refrigerator and let them come to room temperature. It's really important that these components are soft or else you can get lumps. You can also use the microwave on 20% power in 15-second bursts to soften the cream cheese and butter.
With refrigeration, it will stiffen a little, so if you make it in advance as I do, let it warm on the counter for 15 minutes or so. Then once your cake is fully frosted if you have time to refrigerate it the frosting will set up and slice with a very crisp looking edge - giving your slice a lovely professional finish.
Cream Cheese Frosting
- 16 oz cream cheese softened (2 blocks) see note
- 8 tablespoon butter softened (1 stick)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- With a hand-mixer or a stand-mixer beat softened cream cheese with softened butter until it starts to whip up into a lighter mixture. About 3-5 minutes.
- Slowly add powdered sugar, then vanilla. Continue to beat until smooth.