Cream Cheese Frosting

Cream Cheese Frosting is the best frosting in my opinion. The creaminess and tang pair so well with all sorts of cakes and baked goods. It's also one of the easiest to make, using only 5 ingredients, and whipping up in no time.

I always use it when frosting my spice cake, carrot cake, and even my classic yellow cake. You can just slather it on with a spatula or if you're feeling fancy you can pipe it into beautiful designs and patterns on your cake (which is not my strong suit but I try sometimes).

This frosting isn't just for cakes either. You can use it to fill sweet crepes like these Blintz or smother the tops of cinnamon rolls.

This frosting works so well because it's a balance of cream cheese and butter. The cream cheese brings the flavor and creaminess while the butter mellows it out and makes it velvety.

The trick with this frosting is to have both the butter and the cream cheese at room temp when you make it. This allows them to easily incorporate and fluff up slightly. If you use cold ingredients it will be harder to mix, more time consuming, and become paste like instead of creamy and velvety.

I recommend taking out the butter and cream cheese at least 45 minutes before you start making it. I usually take them out while the cake is baking. That way they have time to warm up while the cake cooks and cools.

It's as easy as creaming all the ingredients except the powdered sugar and then slowly adding the powdered sugar into the mixer on slow... it take less than 5 minutes and you're ready to frost your cake or cupcakes.

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