Basic Cream Cheese Frosting
This basic cream cheese frosting is my absolute favorite! It's versatile and can be used and adapted for any recipe you need! If you need it thicker for things like my oatmeal whoopie pies (pictured) then you make it with no added milk, but if you need it more spreadable for cake, etc then you add milk. It can also be made with dairy-free options as well if needed. It's thick, luxurious, and my favorite icing of all time.
Equipment
- Hand mixer
Ingredients
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- 2 cups powdered sugar
- pinch of sea salt
- 1-3 tbsp heavy cream, milk, or half & half optional to make less thick
Instructions
- In a medium mixing bowl, add in the softened cream cheese, butter, and vanilla extract.
- Using a hand mixer or stand mixer, mix until incorporated together.
- Add in the powdered sugar. You can do 1 cup at a time to make it a little less messy. Add in the sea salt if using.
- Mix it all up until incorporated and you have a smooth frosting. This version will be very thick! This is what I love to use to put between cookies, etc.
- Optional: if you prefer your icing a little softer, you can add the milk option. I add milk when piping to add to my cookie cake and then even more when you want to be able to spread it on an actual cake. It just depends on what you're using it for. Start with 1 tbsp and mix, and add more if needed. Use for anything, enjoy!
Notes
For Storing: You can store the icing in the fridge for up to a week! You can make it ahead, bring it to room temperature, and then use however you need.
For Freezing: The icing also freezes wonderfully! Just freeze in a freezer bag & thaw/ use when needed!