Recipe
The Best Vanilla Cream Cheese Frosting
A wonderful tangy and light vanilla buttercream with cream cheese. Perfect for spreading on cakes to elevate the flavor, or for piping onto cupcakes, as the frosting holds its shape beautifully.
Time: 15 minutes 
Difficulty: Beginner
Yield: 1 batch*Ingredients
- 100 g soft butter
- 200 g cream cheese (plain)
- 450 g powdered sugar (approximately)
- 1 tsp vanilla extract
- 1-4 tbsp milk or heavy cream (to adjust desired consistency)
Instructions
- Add the soft butter and cream cheese to a bowl. Whisk until completely smooth using a hand mixer or stand mixer.100 g soft butter, 200 g cream cheese
- Gradually add the powdered sugar a little at a time while mixing on low speed. Once all the sugar is incorporated, increase the speed to high and whisk until the frosting becomes fluffy.450 g powdered sugar
- Add the vanilla extract and mix it in.1 tsp vanilla extract
- Adjust the consistency by adding milk or heavy cream. More milk will make the frosting softer, while more powdered sugar will make it firmer.1-4 tbsp milk or heavy cream
Notes
*YIELD: 1 batch of this recipe makes 6 dl (2 1/2 cups) – enough to frost a thin layer on a 22 cm (8-inch) round cake, a thick layer on a rectangular cake (about 23x33 cm or 9x13 inches), or to pipe frosting on 16-18 cupcakes (like in the picture).
CONSISTENCY: The consistency of this frosting is controlled by the ratio of powdered sugar to milk. If your frosting is too thick, add a little milk. If it’s too runny, add a bit more powdered sugar.
Note that If your butter is very soft, it may result in a too soft frosting. Simply refrigerate the frosting until it firms up to the desired consistency.