This rich and tangy Cream Cheese Frosting is the perfect topping for your next cake or batch of cupcakes! It takes just five ingredients and five minutes to make!
Cream Cheese Frosting is heavenly and so easy to make! This smooth, silky, sweet and tangy frosting pairs so well with so many cakes. Try it on Carrot Cake, Pumpkin Sheet Cake, Red Velvet Cupcakes, and Gingerbread Sugar Cookie Bars.
Cream Cheese Buttercream
Cream Cheese Frosting is always a favorite! This smooth, sweet, and tangy creamy frosting compliments so many flavors of cake! You really can’t go wrong with this frosting.
Ingredients for Cream Cheese Frosting:
- Butter– I always use salted butter because it’s what I always keep on hand in my fridge but if you don’t like much salt, use unsalted.
- Cream Cheese– Use full-fat! This provides the best flavor and texture for frosting.
- Powdered Sugar– For a smooth frosting, sift the powdered sugar after measuring and before adding.
- Vanilla Extract– Pure extract adds the best flavor. It will tint the frosting which can be balanced by adding the tiniest bit of purple or navy food coloring.
- Salt– Just a little helps enhance the other flavors in the frosting.
How to make Cream Cheese Frosting:
Time needed: 5 minutes.
- Beat it
With an electric mixer (hand or standing), cream butter and cream cheese together until light and smooth.
- Add the sugar
Add sifted powdered sugar, vanilla, and salt. Begin mixing at a slow speed. Beat on medium speed until smooth and creamy. Scrape down sides as needed.
Apply frosting to cake, cupcakes, or cookies using an offset spatula or piping bag and tip.
Yes. Cakes or cupcakes with cream cheese frosting should be refrigerated. Take the dessert out 1-2 hours before serving so it has time to come to room temperature.
Yes! Place in an airtight container and refrigerate up to 4 days or freeze up to 3 months. Thaw in the fridge for a day and then let come to room temperature for 1-2 hours at room temperature. Rewhip for 1-2 minutes in a mixer.
Please don’t! Use full fat cream cheese for the best texture and flavor.
Cream cheese frosting is easiest to work with if the butter and cream cheese are still a little firm I recommend placing the cream cheese and butter on the counter 30-40 minutes before making the frosting.
If you frosting isn’t thick enough to hold it’s shape, cover the bowl with plastic wrap and place in the fridge for 20 minutes. Mix and test again. Place in the fridge again if needed. Try to avoid adding more powdered sugar but if needed add up to 1/4 cup.
Yes! store in an air tight container. When ready to apply, let it sit on the counter for 20-30 minutes and then beat with an electric mixer.
TOOLS USED TO MAKE THIS FROSTING:
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Sifter– Sifting your dry ingredients creates a lighter crumb and sifting powder sugar results in a smooth frosting.
- Piping Tips– These are the 3 piping tips I use the most. They’re the perfect size for decorating cakes and cupcakes.
- Offset Spatulas– when frosting cupcakes by hand or frosting a cake, these offset spatulas make things go a lot smoother. 😉
LOOKING FOR MORE CREAM CHEESE TREATS? CHECK OUT THESE:
- Cream Cheese Blondie Bars
- Pumpkin Bread
- Cherry Cream Cheese Pie
- Raspberry Brownie Cheesecake Trifles
- Mini Caramel Pecan Pumpkin Cheesecake Trifles
Cream Cheese Frosting
- 1 8 ounce package full-fat cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3 cups powdered sugar, measure and then sift.
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- With an electric mixer (hand or standing), cream butter and cream cheese together until light and smooth.
- Add sifted powdered sugar, vanilla, and salt. Begin mixing at a slow speed. Beat on medium speed until smooth and creamy. Scrape down sides as needed.
- Apply frosting to cake, cupcakes, or cookies.