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Cream Cheese Frosting

Red Velvet Cake With Cream Cheese Frosting
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Makes 4 cups| Hands-On Time: | Total Time:


  • 2 8-ounce bars cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • pinch kosher salt


  1. Using an electric mixer, beat the cream cheese and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the sugar, then the vanilla and salt, and beat until smooth, scraping down the sides of the bowl as necessary.

Nutritional Information

  • Per ServingServing Size: 1/10 of recipe
  • Calories 337
  • Fat 17g
  • Sat Fat 11g
  • Cholesterol 49mg
  • Sodium 69mg
  • Protein 2g
  • Carbohydrate 46g
  • Sugar 45g
  • Fiber 0g
  • Iron 0mg
  • Calcium 21mg
What does this mean? See Nutrition 101 .

Quick Tip

The frosting will keep in the refrigerator for up to 1 week. Bring to room temperature and, using an electric mixer, beat on low until light and fluffy before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.