Dreamy Cheesecake Cream Cheese Frosting
This cream cheese icing is anything but ordinary—it’s like a light, fluffy cheesecake perched on top of the best red velvet or carrot cake. I like to call this one the Cheesecake Lovers' Cream Cheese Frosting. The secret? A zing of citrus, extra vanilla, and a sprinkle of flaky salt that amps up the flavors and adds a little magic to every bite. It’s rich, flavorful, and absolutely irresistible. Trust me, once you try it, you’ll be hooked!
Ingredients
- 2 (8 ounce) packages cream cheese at room temperature
- 1 stick 1/2 cup butter (at room temperature)
- 2.5-3 cups confectioners' sugar
- 2 teaspoons vanilla bean paste or extract
- fresh orange zest (½ an orage or ½ tsp lemon extract)
- generous pinch flakey salt like Maldon
- whole milk or heavy cream as needed
Instructions
- Start with super soft, room-temperature ingredients—they should hold the impression of your finger when you give them a poke.
- In a mixing bowl, beat the cream cheese and butter until they’re silky smooth. Go for 2-3 minutes on high. I know, it feels like forever, but trust me—we’re beating a TON of air into that frosting, and that’s what makes it light and airy.
- Next, add the powdered sugar a little at a time, about a cup per round. Start on low (unless you want a sugar explosion in your kitchen), then bump it up to medium speed for 30-second bursts with each addition. Once you’ve added the last bit, crank it up to high for 2 minutes of frosty magic.
- Now, for the real showstoppers: flavorings! Add your vanilla, orange zest/lemon extract, and that flaky sea salt. Beat it for 30 seconds, then give it a taste.
- At this point, you’re basically done, but here’s where you can make it your own. Want more salt? Go for it. More vanilla? Do your thing. A touch sweeter? Add a bit more sugar. This is officially your thang now, so get as funky as you like!
- If the frosting’s too thick to spread easily, just beat in a tablespoon or so of cold milk or heavy cream until it’s just right.
Notes
To Freeze: Scoop the icing into a tightly sealed storage container or bag, and really pack it in there. Make sure to press out all the air bubbles—no one likes freezer burn!
To Thaw: When you're ready to use it, let the icing thaw completely. Then, whip it up on high speed for 2-3 minutes, and voila! Good as new.