Cream Cheese Frosting
My all-time favorite cream cheese frosting recipe is incredibly simple, requiring just 5 ingredients! This recipe is versatile and will generously cover either one 2-layer 8" or 9" cake, 24 cupcakes, or provide enough to frost 12 cupcakes, as shown in the photos. For details on adjusting the thickness, please refer to the note below.
Prep Time 10 minutes mins
Course cup cakes, Dessert
Cuisine American
- ½ cup unsalted butter softened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 cups powdered sugar (500g)
Combine the butter and cream cheese in a bowl using a stand mixer or an electric mixer. Beat until the mixture is creamy, well-combined, and lump-free.
Add vanilla extract and salt. Stir well to blend.
With the mixer on low, gradually add powdered sugar until the frosting is completely combined.
Use the frosting to frost a completely cooled cake or cupcakes.
This frosting recipe is designed to be sturdy and pipe-able, making it ideal for decorating cakes and cupcakes. It holds its shape well, similar to buttercream in texture. Unlike many cream cheese recipes that use less sugar and result in a loose icing, this one is slightly sweet but can be adjusted. If you want a less sweet frosting, simply add less sugar to taste, ensuring you have at least two cups for the best result.
If your frosting ends up too thick and sweet, it may be due to over-measuring the powdered sugar. Just like with flour, it's important to weigh or measure it accurately. To correct a thick texture, thin the frosting by gradually adding a splash of heavy cream or milk until you reach the desired consistency. When piping with a small tip, consider sifting the powdered sugar after measuring for a smoother finish. The cupcakes featured in the photos were decorated using an Ateco 848 tip.