recipe

Spread this creamy cream cheese frosting on carrot cake, cupcakes, cookies, and more!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)

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Prepare Ingredients

12 ounces
cream cheese, softened
6 tablespoons
unsalted butter, cut into 6 pieces and softened
1½ tablespoons
sour cream
1 teaspoon
vanilla extract
⅛ teaspoon
salt
1½ cups (6 ounces)
confectioners’ (powdered) sugar

Gather Baking Equipment

Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Rubber spatula
1
 
12 ounces
cream cheese, softened
6 tablespoons
unsalted butter, cut into 6 pieces and softened
1½ tablespoons
sour cream
1 teaspoon
vanilla extract
⅛ teaspoon
salt

In bowl of stand mixer (or large bowl if using handheld mixer), combine softened cream cheese, softened butter, sour cream, vanilla, and salt. Lock bowl into place and attach paddle to stand mixer, if using.

 
2
 

Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.

 
3
 
1½ cups (6 ounces)
confectioners’ (powdered) sugar

Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth, about 4 minutes.

 
4
 

Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.