Cream cheese buttercream frosting is a smooth and rich frosting that's perfect for your next cake or cupcake recipe. Cream cheese frosting pairs perfectly with any flavor of cake or cupcake you can imagine!
In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add vanilla extract and salt and mix until incorporated.
Add confectioner's sugar, half at a time, and mix on low speed until sugar is incorporated. Switch to high speed and beat until light and fluffy, about 2 minutes.
Pipe onto cooled cupcakes or spread onto cooled cake and serve immediately.
Original, full-fat block-style cream cheese cannot be substituted with low-fat cream cheese, whipped cream cheese, or spreadable cream cheese in a tub. Any of these substitutions will cause your frosting to be runny.
Cream cheese frosting needs to be refrigerated if it sits out for longer than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Remove and bring to room temperature 1 hour before serving.
Leftover frosting will keep for 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. Bring to room temperature before spreading onto baked goods.
Recipe will make enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or the top and middle of a round 8 or 9 inch 2-layer cake (leaving the sides bare). To frost the sides of a 2-layer cake, make an additional half batch of frosting.