If you are looking for the perfect tangy topper for just about any dessert look no further! This whipped cream cheese frosting is a beloved classic for good reason. Use it on cinnamon rolls, carrot cake, and so much more.
Add the butter and cream cheese to a large mixing bowl. Beat together on high-speed until light and fluffy, about 2 to 3 minutes.
Add the vanilla and salt. Beat everything together, again on high-speed, until well combined.
Use a fine mesh sieve to sift the powdered sugar into the bowl.
Mix the powdered sugar into the cream cheese on low speed. Increase the speed of the mixer to high and beat the frosting until it is fluffy, smooth, and all lumps are gone. Use the frosting anywhere you like.
Notes
Cake Size Recommendation: This recipe is made to generously ice an 8-inch (20-cm) single-layer cake. If you're working with a larger cake or multiple layers, you might consider doubling the recipe to ensure you have enough frosting to cover the entire surface and fill the layers if needed.
Storage Tips for Freshness: To maintain freshness and flavor, store the frosting in an airtight container. When kept in the refrigerator, it will remain fresh for up to one week. Ensure the container is sealed properly to prevent any other fridge odors from seeping in.
Freezing and Thawing Instructions: This frosting freezes well without losing its texture or flavor. If you make a larger batch or simply want to prepare it in advance, you can freeze the frosting in a sealed container for up to two months. When you're ready to use the frozen frosting, you can transfer the container from the freezer to the fridge and let it thaw overnight or, if you're short on time, place the container at room temperature on your kitchen counter. Within a few hours, it should be soft enough to spread. Be cautious not to leave it out for too long, especially in warmer climates, to prevent it from becoming too runny. Once thawed, do not refreeze.