Cream cheese frosting that comes out perfect every time and is great on top of cupcakes, cakes, cookies, and cinnamon rolls!
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Why You’ll Love this Recipe
I have always had a love/hate relationship with Cream Cheese Frosting.
But, I don’t like that whenever I would make it, I could never get it to not be runny.
How to make Cream Cheese Frosting that isn’t Runny
I did a lot of research to figure what was causing my my frosting to be runny and I picked up a few tips:
- Use room temperature ingredients
- Don’t over beat the cream cheese
- Use equal amounts of butter and cream cheese
Do you have to refrigerate cream cheese frosting?
You should refrigerate cream cheese frosting. It can be left at a cool room temperature for about 8 hours but must be refrigerated after that.
Just make sure to remove the frosting from the refrigerator about 30 minutes to 1 hour before you need it, to allow it to come to room temperature.
Cream Cheese Frosting Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Softened Butter– You can use either salted or unsalted butter to make this frosting.
Softened Cream Cheese– For the best results, use full fat cream cheese.
Powdered Sugar– This is a standard ingredient to make frosting and will give the frosting it’s structure.
Vanilla Extract- Vanilla will enhance the sweetness of the cream cheese frosting.
How to Make Perfect Cream Cheese Frosting
 Whip the butter for 1-2 minutes.
 Add the softened cream cheese to the bowl and beat for another minute.
 Mix in the powdered sugar, one cup at a time, beating in between.
 Add the vanilla extract then whip the frosting for 2-3 minutes until light and fluffy.
 If your frosting is too thick, add milk or cream 1 tablespoon at a time, until you reach your desired consistency.
 Serve with your favorite baked goods like cupcakes, cinnamon rolls, cakes, and cookies!