Cream Cheese Frosting

Name: Cream Cheese Frosting
Yield: Makes enough for 24 cupcakes or a 2-layer cake
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

Claire SaffitzMakes enough for 24 cupcakes or a 2-layer cakeSource

dessert cream cheese vanilla quick easy gluten-free vegetarian nut-free

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

Method

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.