Here’s the thing: I know this is a big claim to make. Any time you use the word “best” as an adjective, you’re entering dangerous territory.
But here’s the other thing: In my opinion, this is THE BEST cream cheese frosting.
Recently, I’ve been borderline obsessed with this website called Thought Catalog. It’s basically the extent of my daily reading. Shameful, I know.
Anyway, I figured it would be fun to write my own “thought catalog” of sorts. Basically, this is my excuse to write you a random list of my random thoughts as of late.
- Is it pretentious to say “as of late?” Hmm…
- It’s time to lay off the chocolate-covered espresso beans.
- It’s not easy to lay off the chocolate-covered espresso beans when in possession of a 1-pound package of them.
- I would eat Greek food for breakfast, lunch, and dinner if possible.
- Rachael Ray’s husband’s band as a musical guest on the Rachael Ray Show. Weird.
- Major respect to all you waiters and waitresses out there.
- I would eat this frosting by the spoonful if I didn’t know any better.
- Sometimes I pretend to not know any better (shhhhhhhh!).
- End. Rant.
We’ve frosted things with cream cheese before. An Apple Cider Bundt Cake, Red Velvet Beet Brownies, and this Four Layer Chocolate Cake with Coconut and Almond Filling. Point is, cream cheese is one of my favorite kinds of frosting. And now I’ve found, what I consider to be, the best recipe for it.
What I like best about this frosting is that it is not too sweet. Just looking at the ratio of ingredients, you can tell that this recipe is heavy on the cream cheese, easy on the confectioners’ sugar. It’s almost like spreading a forkful of tangy New York cheesecake on top of whatever it is you’re baking. I also love the texture of this simple 4-ingredient recipe. It’s creamy, decadent, and the perfect thickness for frosting (and piping on) a cake.
No matter what you’re making – cinnamon rolls, layer cakes, cupcakes, brownies, pancakes, french toast – try this frosting!
The Best Cream Cheese Frosting
Slightly Adapted from Martha Stewart’s Baking Handbook
- ¾ C. unsalted butter, at room temp.
- 3 (8 oz.) packages cream cheese, at room temp.
- 2 C. confectioners’ sugar, sifted
- 1 ½ tsp. pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the sugar and vanilla, and beat for about another 5 minutes.
Store in an airtight container until ready to use; keeps for about 1 week.
Yields about 5 ½ C. frosting (enough to frost an 8-inch layer cake or 2 dozen cupcakes)
