Ultimate Red Velvet Cake Cream Cheese Frosting
This recipe guides you through creating a luscious, smooth, and fluffy cream cheese frosting, perfect for red velvet cake or other desserts.
Equipment
- Large mixing bowl
- Electric mixer (stand mixer with paddle attachment or hand mixer)
Ingredients
Cream Cheese Frosting
- 16 oz full-fat block cream cheese at true room temperature
- 1 cup unsalted butter at true room temperature
- 4 cups confectioners' sugar sifted
- 2 teaspoons pure vanilla extract
- salt Pinch
Instructions
Instructions
- Ensure cream cheese and butter are at true room temperature, soft enough to indent easily but not melted.
- Beat softened cream cheese and butter in a large mixing bowl with an electric mixer until smooth, light, and fluffy, scraping down the sides as needed.
- Gradually add sifted confectioners' sugar, mixing on low speed until just combined after each addition, then beat on medium-low for 1-2 minutes.
- Stir in vanilla extract and a pinch of salt on low speed until just combined.
- Optionally, whip on medium-high speed for 30-60 seconds for an extra light and airy frosting, being careful not to over-whip.
- Use the cream cheese frosting immediately on cooled red velvet cake or other desserts.
Notes
For best results, do not rush the temperature of your cream cheese and butter. Over-mixing after adding sugar can lead to a runny frosting. If the frosting seems too soft, refrigerate for 15-30 minutes before using.