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Ina Garten Red Velvet Frosting

Ina Garten Red Velvet Frosting
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This is Ina’s signature take on the classic cream cheese frosting used to top red velvet cake. It combines softened cream cheese, unsalted butter, vanilla, and sifted confectioners’ sugar for a silky, slightly tangy frosting that’s neither too sweet nor too heavy.

Ingredients

Scale

  • 8 ounces cream cheese, at room temperature

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 1 teaspoon pure vanilla extract

  • 2½ to 3 cups confectioners’ sugar, sifted

  • Pinch of kosher salt (optional, for balance)

Instructions

Step 1: Beat the Cream Cheese and Butter

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter on medium speed for 2–3 minutes until smooth and fluffy.

Step 2: Add Vanilla and Salt

Mix in the vanilla extract and a pinch of salt, scraping down the sides of the bowl as needed.

Step 3: Incorporate the Sugar

Gradually add the sifted confectioners’ sugar, ½ cup at a time, mixing on low speed until incorporated. Once added, beat on medium speed for 1–2 more minutes until the frosting is light and creamy.

Step 4: Adjust Consistency (if needed)

If the frosting is too thick, add 1–2 teaspoons of milk. If too thin, add a little more sifted sugar until desired texture is achieved.

Step 5: Use Immediately or Chill

Use the frosting right away to spread on cooled cakes or cupcakes. If preparing ahead, refrigerate for up to 3 days. Let it sit at room temperature and re-whip briefly before using.

Find it online: https://inagartencooks.com/ina-garten-red-velvet-frosting/