Cream Cheese Frosting for Red Velvet Cake

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Inactive: 7 min
  • Yield: about 3 cups
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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


  1. 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.