Cream Cheese Frosting for Red Velvet Cake

Total Time:
17 min
Prep:
10 min
Inactive:
7 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 13 1/2 ounces powdered sugar
  • 12 ounces cream cheese, room temperature
  • 3 ounces unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • Pinch kosher salt
Directions

Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.


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    11 Reviews
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    very good! will keep for go to red velvet. might try alittle sour cream in it next time to give a moister cake. the frost it the best as well!
    Outstanding, used with a box red velvet cake, makes whole cake taste from scratch.
    Fantastic recipe! I gave it only four stars because it doesn't make enough to cover a standard red velvet cake. I will definitely double it from now on.
    The best ever!!!!
    This is the first cream cheese frosting I've made. So easy and tastes great!
    hubby says he could eat this without the cake!
    It was AMAZING! The cream cheese was not overpowering and it was very smooth whereas normally when I make frosting it comes out kind of grainy. I put it on lemon cupcakes and it was by far the best that I had ever made. I am definitely saving this recipe!
    I Loved it!!!!!!!!!!!!!!! So simple and easy to do!!!!!!!!!!!!!!!!
    I love this frosting. It is easy to make and the cream cheese flavor is true and scrumptious. I will make this frosting for several different cakes. This time I frosted carrot cake. That being said, I had to refrigerate longer than the recipe calls for however that was not a problem for me.
     
    I was looking for another recipe because my usual one -which uses an entire lb box confectioners sugar, 1 stick butter and 8 oz cream cheese- is too stiff, which makes spreading difficult. I thought this recipe was too thin at first, but after I refrigerated for an additional 45 minutes, the consistency was perfect! It also uses less butter and sugar, more cream cheese, which means less fat. It also tastes like cream cheese, as the previous reviewer noted. Just what I was looking for. Thanks!
    Great easy to make recipe. It also tasted like cream cheese unlike some recipes. It was easy to pipe onto a cookie cake when all was said and done.
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