This Cream Cheese Frosting is smooth, creamy, and just the right balance of tangy and sweet, perfect for cupcakes, cakes, cinnamon rolls, or cookies. Made with only a few ingredients, this tried-and-tested recipe delivers a rich and silky frosting that spreads beautifully and holds its shape for piping.
📋 Ingredients
- 8 oz cream cheese, softened (full-fat block style)
- ½ cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar, sifted
- Pinch of salt (optional, enhances flavor)
🧁 Instructions
- Beat butter and cream cheese: In a large mixing bowl, use an electric mixer to beat cream cheese and butter together on medium speed for 2–3 minutes until smooth and fluffy.
- Add vanilla: Mix in the vanilla extract until fully combined.
- Add powdered sugar: Gradually add powdered sugar, 1 cup at a time, beating on low speed until incorporated. Then increase to medium-high speed and beat for another 2–3 minutes until light and creamy.
- Adjust consistency:
- For thicker frosting, add a bit more powdered sugar (¼ cup at a time).
- For softer frosting, add 1 teaspoon of milk or cream.
💡 Tips
- Make sure your cream cheese and butter are fully softened to avoid lumps.
- Don’t overbeat once the sugar is fully mixed, it can make the frosting too soft.
- This frosting can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months. Bring to room temperature and rewhip before using.
- Perfect on carrot cake, red velvet cake, cinnamon rolls, cupcakes, or even as a dip for fruit cookies.
🍴 Details
Prep Time: 10 mins
Total Time: 10 mins
Yield: About 2 cups (enough to frost 12 cupcakes or one 9-inch cake)
Calories: ~210 per serving (2 tablespoons)
