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This Cream Cheese Frosting is a basic recipe that everyone should have in their go-to stack. It is delicious on a variety of cakes and pastries. It is not the best choice for a hot, humid environment (speaking as someone who went from one hot, humid environment to one that is even worse) unless you are going to keep it indoors under air conditioning. I once catered a wedding where they wanted cream cheese frosting in the middle of summer. Summer. Delta. Cream cheese frosting. Those are three words that don’t mix! Cream cheese frosting, if you’ve never made it before, is silky and smooth but it melts very easily. The warmth from your fingers is enough to melt it when piping, so keep the refrigerator close by!
Speaking of the refrigerator, refrigeration is also a good option if you don’t have the greatest air conditioner! But if you are determined you want to serve it outdoors, make a sheet cake and leave it in the pan (trust me on this) and frost the top.Print
Cream Cheese Frosting
Sweet and tangy, Cream Cheese Frosting enhances the flavor of so many different cakes and pastries.
- Prep Time: 10 min
- Total Time: 10 min
- Category: Frosting
- Cuisine: American
2 8-oz. pkgs. of cream cheese, at room temperature
1 stick of butter, at room temperature
1 tsp. vanilla
3 cups powdered sugar, sifted
2 tsp boiled apple cider (optional)
Beat cream cheese and butter at high speed of an electric mixer until fluffy. Stir in vanilla and powdered sugar. Increase speed and beat until smooth.