Cream Cheese Frosting
A smooth, tangy cream cheese frosting with vanilla and a touch of lemon juice for a lighter, less-sweet finish that pairs beautifully with carrot cake, spice cake, and spring brunch bakes.
Ingredients
For The Frosting
- 12 ounces cream cheese softened
- 8 ounces unsalted butter browned
- 4 cups powdered sugar
- 2 teaspoon vanilla bean paste or extract
- salt pinch
Instructions
- Beat The Base: In a large mixing bowl, beat the softened cream cheese and browned butter until smooth, creamy, and fully combined.
- Add The Sugar: Add the powdered sugar gradually, mixing on low speed at first so it incorporates evenly without becoming dusty.
- Finish The Frosting: Add the vanilla bean paste and extract and pinch of salt, then beat again until the frosting is light and silky.
- Adjust The Texture: If you would like a softer frosting for spreading or swooping, add heavy cream 1 tablespoon at a time until the consistency feels right.
- Use Or Chill: Use immediately, or chill briefly for a firmer frosting that holds cleaner lines on layer cakes.
Notes
This frosting is intentionally a little less sweet than a classic bakery version, making it especially lovely on carrot cake and other warmly spiced bakes. For the smoothest results, make sure both the butter and cream cheese are softened before mixing.