Cream Cheese Frosting Recipe
There is a better way to make cream cheese frosting. This recipe is lump-free and doesn't become runny. It has great cream cheese flavor.
Servings: servings
Ingredients
- 8 oz unsalted butter (room temperature)
- 12 oz confectioner's sugar (3 cups)
- 8 oz cream cheese (room temperature)
- ⅛ teaspoon table salt
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
Instructions
- Cream 8 oz unsalted butter in a mixing bowl until softened. Add 12 oz confectioner's sugar (3 cups) and mix until combined with no lumps. Scrape the bowl and beater attachment.
- With the mixer running, toss in 8 oz cream cheese. Scrape the bowl and beater completely, add ⅛ teaspoon table salt, 1 teaspoon lemon juice and 1 tablespoon vanilla extract. Switch to the whisk attachment.
- Whip the mixture on medium high until light and fluffy
- Best used immediately after it's made.
Notes
Makes enough to fill and frost an 8" cake.
Best if used immediately, but can be refrigerated or frozen. Return to room temperature and re-whip before using.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 22g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 64mg | Potassium: 24mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.02mg