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Easy Cream Cheese Frosting Recipe with Vanilla Bean
Serves: 12
Ingredients
- 3/4 cup unsalted butter room temp
- 16 oz cream cheese brick, room temp
- 1 tbsp vanilla bean paste
- 1/2 tsp salt
- 5 cups powdered sugar sifted
Instructions
- In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy.
- Next, mix in vanilla bean paste, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.
- Lastly, frost your cooled dessert.
Notes
- Use Room Temperature Ingredients: Make sure both your butter and cream cheese are at room temperature before you begin. Cold ingredients can cause the frosting to be lumpy and hard to mix. Room temperature ingredients blend together smoothly, creating a creamy texture.
- Use Full-Fat, Brick-Style Cream Cheese: For the best consistency and flavor, use full-fat, block-style (brick) cream cheese rather than the spreadable kind. The spreadable version has added liquids that can make your frosting too soft and runny.
- Sift the Powdered Sugar: Always sift your powdered sugar before adding it to the mixture. This removes any lumps and ensures your frosting will be silky smooth, without any graininess.
- Don’t Overmix: Cream the butter and cream cheese together until smooth, but avoid overmixing once the powdered sugar is added. Overmixing can cause the frosting to become too soft or even slightly runny. Mix just until everything is fully incorporated.
- Use High-Quality Flavorings: For a standout flavor, use vanilla bean paste instead of vanilla extract. Vanilla bean paste, in particular, adds depth and a touch of sophistication, with real vanilla specks visible in the frosting. Vanilla extract will work as well; however, refrain from using imitation vanilla extract.
- Chill If Necessary: If your frosting is too soft or you’re working in a warm kitchen, pop it in the fridge for about 15-20 minutes to firm it up. Just be sure not to leave it in too long, as it can become too stiff and hard to spread.
- Adjust Consistency: If your frosting is too thick, add a splash of heavy cream or milk to loosen it up. If it’s too thin, add a little more powdered sugar, but do so gradually to avoid making it too sweet.
Nutritional Information
Calories: 434kcal (22%)Carbohydrates: 53g (18%)Protein: 2g (4%)Fat: 25g (38%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 69mg (23%)Sodium: 218mg (9%)Potassium: 54mg (2%)Sugar: 51g (57%)Vitamin A: 862IU (17%)Calcium: 41mg (4%)Iron: 0.1mg (1%)