Beat cream cheese and butter together until smooth, about 2 minutes. Mix in vanilla.
Add powdered sugar, one cup at a time, mixing well. For best results, beat frosting for several minutes, to make it extra smooth and fluffy/creamy in texture.
Use to frost cakes, cupcakes, and cookies.
For thicker frosting: Add additional powdered sugar, or if you want it even stiffer without making it sweeter, add a little cornstarch (start with just one small spoonful at a time).For thinner frosting: Add a splash of milk (regular, evaporated, or heavy cream).Yield: This recipe makes about 3 cups of frosting; perfect for frosting a 9x13’’ pan or 12-18 cupcakes.
2 layer cake: 1.5 the frosting recipe
3 layer cake: double the recipe.
Butter: if using unsalted butter, add a small pinch of salt to the frosting.Flavor Variations
Chocolate Cream Cheese Frosting: add 1/3 cup cocoa powder
Vegan Cream Cheese Frosting: Use softened vegan butter and vegan cream cheese.
Make Ahead Instructions: Make according to directions and place covered in the refrigerator for up to one week. Remove from refrigerator and allow to soften for 20-30 minutes before using.Freezing Instructions: Place prepared frosting in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight and allow 20-30 minutes to soften at room temperature before using.