Vanilla Bean Cream Cheese Frosting
A creamy, rich Vanilla Bean Cream Cheese Frosting that's fluffy yet dense, perfect for cakes, cupcakes, and cookies. Low-carb and heart-healthy, it's a delicious choice for health-conscious families.
Ingredients
Frosting Base
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1 cup butter, softened Room temperature for best consistency.
- 2 cups powdered sugar Can use a sugar alternative for lower carb version.
- 1 bean vanilla bean, split and seeds scraped Essential for flavor and visual appeal.
Instructions
Preparation
- Gather all your ingredients and ensure cream cheese and butter are softened to room temperature.
- Slice open the vanilla bean to reveal the seeds inside.
- Prepare your mixing bowl and beaters or stand mixer.
Mixing
- In your mixing bowl, add the softened cream cheese and butter. Beat on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add in the powdered sugar, mixing at low speed to prevent a powdered sugar cloud.
- Once combined, stir in the vanilla bean seeds and extract. Beat until the frosting is fluffy, approximately 3-5 minutes.
Serving
- Use a spatula to scrape down the sides of the bowl for a thorough mix.
- Spread the frosting generously onto your cooled cakes or cupcakes.
- For best presentation, use a piping bag for a delightful finish.
Notes
Store leftover frosting in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge before use.