Cream Cheese Frosting
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Enough frosting for a 3-layer cake
- ½cup/113 grams unsalted butter (1 stick), at room temperature
- 1pound/454 grams cream cheese, at room temperature
- ½teaspoon/3 grams salt
- 1½teaspoons/7 milliliters vanilla extract
- 6cups/720 grams powdered sugar
- 2tablespoons/30 milliliters milk or cream, if needed
Preparation
- Step 1
Cream butter and cream cheese in a stand mixer. Add salt and vanilla. Slowly start to add powdered sugar at low speed.
- Step 2
Once all the powdered sugar is incorporated, turn mixer to high and whip for at least 7 minutes or longer, scraping sides. If the icing seems too thick, mix in a tablespoon or 2 of the milk or cream.
Private Notes
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Cooking Notes
Mark
This makes about 6-7 cups of frosting. I topped 24 cupcakes and had a full quart left over!
Margaux Laskey, Staff Editor
You're right. This is an adaptation of that recipe, but Kim chose to do it with straight-up cream cheese. You could try a mixture of cream cheese and mild goat cheese; 10 oz cream cheese, 6 oz goat cheese would be a good split. Let us know how it turns out!
Catherine DiNardo
Excellent recipe! Really like the extra whipping -- made for a nice light frosting. This will be my go-to recipe!
Carolyn
Is there a mistake in this recipe? Ours was so very runny. I did a web search and found someone that said that after adding the sugar the mixture should not be beat very long, because the sugar draws the moisture from the cream cheese. Therefore, beating the frosting too long makes the result runny. Was the 7 minutes of beating for the initial creaming?
Becky
Made only the frosting to go with a coconut cake. 7 cups is an insane amount of sugar - I added 2 cups, tasted it, and stopped there. Belately realized another cream cheese frosting recipe on NYT from Melissa Clark also uses only 2 cups of powdered sugar for the same amount of cream cheese and more butter - would have used that one instead! A little runny at room temp, good for crumb cake but for frosting the whole cake, good texture after being in the fridge.
Jane
Followed the recipe but added an extra kick with the juice of one fresh lime, and the zest of it as well. Really excites the flavor for frosting NYT Beet Red Velvet cupcakes!
Shirley Thompson
Came out perfectly, texture-wise. Don't worry about lumps in your sugar...they will all be gone by the time you whip it for such a long time. Definitely whip it for 7 minutes...it becomes silky smooth. It is SWEEEEEET. I might try cutting the sugar by 1/3 or 1/2 next time just to be able to taste more cream cheese and less sugar. I frosted a 1/2 sheet cake and had about a cup and a half of frosting left over.
kcb
This came out as a very runny frosting. Tried to add more confectioner's sugar but it is now overly sweet. Any suggestions?
kama
I had the same problem, I added more butter but it was still too loose
Debby Saltzman
Best ever. This will be my number one go to.
Isabelle Peterson
I'm confused - I followed this link from the Beet Red Velvet Cake and in the write up that preceded the recipe, it says that she used goat cheese in the frosting as well but I'm not seeing any mention of that in this recipe?
Margaux Laskey, Staff Editor
You're right. This is an adaptation of that recipe, but Kim chose to do it with straight-up cream cheese. You could try a mixture of cream cheese and mild goat cheese; 10 oz cream cheese, 6 oz goat cheese would be a good split. Let us know how it turns out!
Manju
Super soft and delicious. I used regular lime juice and coconut vinegar. It is slightly high on sugar, but melt in the mouth.
In order to avoid the possible unique taste of beets , I used beets that was cut, steamed and stored in sugar syrup for 10 days. Wanted to do the frosting tdy, but it's all gone.
Sarah
This was great. Perhaps 2 beetroot would have been enough though and far, far less icing. For the icing, I used 250g cream cheese and 2 cups of sugar rather than 6. This was perfect and still too much. It was also still INCREDIBLY sweet (but a little bit on the healthier side). Also, this page doesn't give an indication of cooking time/temp?
Andrew
Has anyone tried different extracts with the icing like coffee extract or rum extract? What would you recommend?
Mark
This makes about 6-7 cups of frosting. I topped 24 cupcakes and had a full quart left over!
Catherine DiNardo
Excellent recipe! Really like the extra whipping -- made for a nice light frosting. This will be my go-to recipe!
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