Cream Cheese Frosting for Red Velvet Cake is one of my most treasured recipes, darling, and it’s the perfect crowning glory for that beautiful red cake. With just a few simple ingredients and a stand mixer, you’ll have the most luscious, tangy frosting that’ll make everyone ask for seconds.
What makes this frosting truly special is the combination of cream cheese and butter beaten together until they’re perfectly blended and fluffy—it’s all about that tender touch and not overworking it, dear. That hint of vanilla and just a whisper of salt brings out all the flavors, and the powdered sugar makes it silky smooth and sweet.
I love spreading this frosting thick on my red velvet cake for family gatherings and church socials—there’s something about watching my grandchildren’s faces light up when they taste that creamy tang. It’s become the frosting I’m known for, and I wouldn’t dream of making red velvet any other way.
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Cream Cheese Frosting for Red Velvet Cake
Ingredients
- 13.5 ounce Powdered Sugar
- 12 ounce Parmesan Cheese
- 3 ounce Butter
- 1.5 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment.
- Stop and scrape down the sides of the bowl.
- Add the vanilla and salt and beat until combined.
- With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition.
- Refrigerate for 5 to 10 minutes before using.
