This velvety Cream Cheese Frosting is a versatile recipe that may be used in a number of applications. It’s not too sweet and has a ton of tangy cream cheese flavor!
Cream cheese frosting recipe
This cream cheese frosting recipe is the greatest! It’s really the only recipe you’ll ever need. Believe me, I’ve used it for cakes and cupcakes several times and always receive amazing feedback!
I’ve made a lemon cream cheese frosting in the past but honestly, a basic frosting is my absolute favorite! It’s silky, zesty, and somewhat sweet.
It’s also an excellent basis for additional tastes, but be cautious not to add too much of anything else since it will thin down the frosting and make it runny.
You might add crushed pineapple that has been well drained. Citrus curds of many types. You may also create chocolate cream cheese by adding a little cocoa powder!
Best Cakes to go with Cream Cheese Frosting
This frosting is phenomenal on so many different cake flavors. These are a couple of my personal favorites:
- Carrot cake
- Red velvet cake or cupcakes
- Pineapple carrot cake
- Banana cake
- Vanilla cupcakes
My cream cheese frosting recipe uses five simple ingredients. Let’s go through what they are.
- Butter: Since cream cheese already has a large quantity of salt, use unsalted butter.
- Cream cheese: Use a high-quality cream cheese, such as Philadelphia. Use full-fat cream cheese instead. This will not provide the same outcomes.
- Sugar: Confectioners’ sugar also known as powdered sugar is the only sugar that works for this recipe. Any additional sugar will provide a grainy texture to the frosting.
- Vanilla: I strongly advise using high-quality pure vanilla extract.
- Salt: This is entirely optional! I find that a little extra salt helps balance the extreme sweetness that comes from using so much powdered sugar. Taste your frosting before you add it and only add a little at a time until you’re happy with the results.
How to make cream cheese frosting
It’s the same idea as preparing buttercream. To begin, softened butter and cream cheese should be used, but the butter should not be so soft that it seems greasy. The sweet spot for softening butter seems to be 20 to 30 minutes on the counter.
Beat the butter and cream cheese until absolutely smooth and creamy. This can take up to 5 minutes depending on your mixer.
Next I add all of the other ingredients – the sugar, salt, and vanilla – all at once and beat until everything is totally combined and creamy. Alternatively, you can add the sugar in two additions to make it easier to fully incorporate without making a huge mess.
While the icing is light and elastic, it holds its form well when pipped. If the frosting is too soft, place it in the refrigerated for 5-10 minutes before whipping it again. The chilly temperature will harden it somewhat.
But, try not to add any more confectioners’ sugar. The cream cheese thickens the frosting, and it takes a lot of confectioners’ sugar to make it firm. The extra sugar may be too sweet to bear.
You can make cream cheese frosting up to a week in advance. Just keep it refrigerated in an airtight container.
Can you color cream cheese frosting?
Indeed, the answer is yes! To tint the frosting, add a few drops of gel food coloring. Avoid using liquid food coloring since it will destroy the texture of the frosting and make it overly runny.
How do you thicken cream cheese frosting?
The best way to thicken cream cheese frosting is to refrigerate it for 5-10 minutes. The frosting will stiffen up as the butter cools.
You may also use meringue powder to thicken and stabilize the icing. I’ve done this countless times and it works like a charm. It’s also excellent for stabilizing frostings including wet components, such as my pineapple frosting. Begin with 1 tablespoon, mix it in, and see if you need more.
Tips for success
- Don’t work with too soft butter. If it’s oily, it’s too soft and won’t mix properly with the cream cheese.
- Make sure the confectioners’ sugar contains cornstarch as the anticaking agent. It will aid in the thickening of the frosting.
- Be sure to use full-fat cream cheese! Cream cheese with lower fat content contains more liquid and can result in a runny frosting.
- Avoid adding extra sugar to the frosting to thicken it! This will only make it too sweet.
This delicate and silky icing will leave you speechless. It’s perfect for all sorts of cakes, cupcakes, and even cookies!
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- 1 cup (227 g) unsalted butter, softened
- 16 ounces (453 g) softened cream cheese, sliced into pieces
- 4 cups (480 g) confectioners’ sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Cream the cream cheese and butter together in the bowl of a stand mixer equipped with the paddle attachment or with a handheld electric mixer until smooth and creamy.
- Combine the sugar, vanilla, and salt in a mixing bowl. Beat on low until just incorporated then turn the mixer to high speed and beat for 2 minutes.
- Refrigerate in an airtight container for up to one week.
This recipe makes enough frosting for two 8 or 9-inch tiers or 24 cupcakes.
This frosting is suitable for piping, but make sure it is not too warm and loose before attempting to pipe.
- Refrigerating cream cheese frosting for 5-10 minutes is the best method to thicken it. As the butter cools, it’ll help firm up the frosting.
- You may also use meringue powder to thicken and stabilize the icing. I’ve done this many of times and it always works. Begin with 1 tablespoon, mix it in, and see if you need more.