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Robin Ward

The Best Ever Cream Cheese Frosting

Light, fluffy, and tangy, this best-ever cream cheese frosting is perfect for cakes, muffins, and all your favorite baked treats.
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Prep Time 5 minutes
Total Time 5 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

A single batch of frosting will be a nice thin layer; a double batch will be more generous.
  • 2 (29 g) Tbsp unsalted butter, at room temperature,
  • 2 (57 g) oz cream cheese, at room temperature
  • 1ΒΌ (125g) cups powdered sugar
  • 2 tsp lemon juice
  • pinch of salt (I used Diamond Crystal baking salt.)

Equipment

  • hand mixer

Method
 

  1. In a large bowl, use a whisk (or an electric mixer if you have one) to beat the softened butter and cream cheese until smooth. Add the powdered sugar, lemon juice, and salt and mix slowly until the sugar is incorporated. Once the sugar is incorporated, increase the speed and beat or whisk until smooth and fluffy. This will take a bit of muscle if you are mixing by hand, but it is doable.

Notes

Tips:
  • Use room temperature cream cheese and butter.
  • Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using.
  • To change the consistency for drizzling, add water, a few drops at a time, while mixing.
  • I prefer Diamond Crystal baking salt for desserts.