Cream Cheese Frosting for Cookies
This cream cheese frosting for cookies is thick, tangy, and sets perfectly without being overly sweet. It spreads beautifully and hardens just enough for stacking!
Servings: 24 cookies
Ingredients
- ½ cup unsalted butter softened
- 6 tablespoons cream cheese softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and cream cheese.
- Slowly add the powdered sugar, then the vanilla until light and smooth.
- Switch to the whisk attachment. Add heavy cream and whisk on high until light and fluffy.
- Frost cookies immediately or chill briefly if piping.
Video
Notes
Yield – Frosts 24 cookies
Presentation – Adjust the heavy cream to the desired thickness.
Flavor Tips – Add a pinch of salt to balance the sweetness of the confectioner’s sugar.
Variations – Add some spice, such as cinnamon or apple pie spice, or try this pumpkin spice recipe, which would make a great pair with these carrot cake cookies!
Storage –Store frosting in the fridge for up to 3 days. Once frosted, cookies can be kept at room temperature for 3 days or refrigerated for longer.
Nutrition
Calories: 90kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 42mg | Potassium: 8mg | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.01mg