Cream Cheese Frosting

Ingredients

• 8 oz. cream cheese, room temperature
• 6 Tbsp. unsalted butter, room temperature
• 1 tsp. Diamond Crystal of ½ tsp. Morton kosher salt
• 2 cups (8 oz.) powdered sugar
• 1 Tbsp. vanilla extract

Steps

1. Using an electric mixer on medium-low speed, beat 8 oz. cream cheese, room temperature, 6 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal of ½ tsp. Morton kosher salt in a large bowl until smooth. Add 2 cups (8 oz.) powdered sugar, 1 cup at a time, and beat on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 2 minutes. Scrape down sides of bowl, add 1 Tbsp. vanilla extract, and beat until well combined. Spread frosting on cupcakes. Do ahead: This cream cheese frosting recipe can be made while a cake bakes or the day before; store it in an airtight container in the refrigerator overnight and let it come to room temperature before whipping briefly to make it spreadable. Editor’s note: This cream cheese icing recipe first appeared online in June 2016. Looking for a variation? Head this way for our favorite chocolate cream cheese frosting →