Cream Cheese Frosting
This easy cream cheese frosting recipe is perfect for piping onto cakes and cupcakes. The frosting is a bit different than a classic cream cheese frosting, as it has the texture of a buttercream. The best cream cheese frosting recipe that pairs well with many dessert flavors.
Ingredients for Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature. Use full fat cream cheese for the best results.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
- Salt – A pinch of salt enhances the flavor and provides some contrast to the sweetness.
Tools & Supplies
How to Make Cream Cheese Frosting
- Cream the butter and cream cheese: In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an hand-held electric mixer, whip the room temperature unsalted butter and cream cheese for 5 minutes until it is light and creamy.
- Add in the ingredients: Add in the powdered sugar and mix on low speed until combined. Then, add in the vanilla extract and salt.
- Whip the frosting: Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Mix the frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn simple tips and tricks to making super smooth and creamy frosting.
- Be sure that the butter and cream cheese are at room temperature before creaming. This prevents any chunks of butter or cream cheese from forming in the frosting.
Frequently Asked Questions
How should I store the frosting?
- Store the cream cheese frosting in an airtight container or wrapped well in plastic wrap in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- To use, bring the frosting to room temperature and rewhip with a mixer until it is smooth and creamy.
How much frosting does this recipe make?
- This recipe makes enough buttercream to frost 2 to 3 dozen cupcakes or frost a 3-layer 7-inch round cake with extra for piping.
Can I cut down on the powdered sugar in the recipe?
- You can cut down the the amount of powdered sugar in the recipe to 5 or 6 cups. However, if you cut down the powdered sugar, the frosting may not pipe or maintain its shape as well as the full amount.
Can I color the cream cheese frosting?
- You can tint the frosting with gel food coloring if you would like. I recommend sticking with lighter colors for the best results.
Would this frosting work for a tier cake?
- Yes and no. If you are making a small tier cake that can be kept in the refrigerator up until serving and has appropriate internal structures, yes. But I generally advise against it with an abundance of caution. This is one of my favorite frostings to use on basic layer cakes.
Can I use salted butter?
- Yes, you can! You may wish to omit the additional salt in the recipe based on your taste preferences.
What does this frosting pair well with?
- Cream cheese frosting is very versatile and pairs well with many flavors. I use in on several cake recipes including my red velvet cake, carrot cake, and banana cake. It also pairs well with vanilla, chocolate, and pumpkin cake.
Other Recipes You Will Love
- Carrot cake cookies
- Red velvet cupcakes
- Banana cupcakes
- Pumpkin spice cupcakes
- Cinnamon cream cheese frosting
- Chocolate cream cheese frosting
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Cream Cheese Frosting
Yield: 6 cups
This easy cream cheese frosting recipe is perfect for piping onto cakes and cupcakes. The frosting is a bit different than a classic cream cheese frosting, as it has the texture of a buttercream. The best cream cheese frosting recipe that pairs well with many dessert flavors.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 8 oz (227 g) cream cheese room temperature
- 7 cups (840 g) powdered sugar
- 1 tbsp (13 g) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese for 5 minutes until it is light, pale, and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Notes
- Store the cream cheese frosting in an airtight container or wrapped well with plastic wrap in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use, bring the frosting to room temperature and rewhip until it is smooth and creamy.
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Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can this recipe be cut in 1/2 ??
Hi MaryLou! Yes, absolutely! If you want, you can take a peak at my recipe for red velvet cupcakes which will have the halved measurements for this cream cheese frosting recipe.
Does this color and pipe well, too? I don’t know why I’m scared to try it, maybe because your buttercream recipe is perfect and I’m scared of trying everything else 😂
I’m usually not a huge fan of tinting cream cheese frosting just because the consistency is a bit softer than buttercream. If you do, I recommend gel food coloring and sticking with lighter colors.
My absolute favorite!
You can’t go wrong with cream cheese frosting! 🙂
I would like to know how much ingredients I will need for 24 cupcakes or 12 cupcakes
Hi! If you head to my recipe for Red Velvet Cupcakes, that will show you the measurements for one dozen cupcakes! https://cakemehometonight.com/red-velvet-cupcakes/