Cream Cheese Frosting

Learn how to make the fluffiest cream cheese frosting, a cloudlike topping that is great for flavoring cakes, cupcakes, and brownies.

Ingredients

For the frosting you will need:

• Full-Fat Cream Cheese. Your cream cheese needs to be softened to room temperature so that when it is mixed it is smooth with no lumps. The last thing you want is little lumps of cream cheese in your frosting. You can get your cream cheese to room temperature quickly by placing the foil-wrapped brick of cream cheese in a bowl of warm water for 5-10 minutes. You do not want it to be super soft and liquidy though so make sure you keep a close eye on it.  Do not use whipped cream cheese for this recipe.
• Salted Butter. The butter will mix up with the cream cheese so the butter also needs to be softened to room temperature. I prefer to use salted butter with frosting recipes but you can use unsalted butter and add a little bit more salt. I just prefer not overly sweet frostings.
• Confectioner's Sugar/ Powdered Sugar. To ensure an extra smooth and fluffy frosting I highly suggest sifting your sugar through a fine mesh sieve. You can skip this step but you may alter the texture.
• Vanilla Bean Paste. You can use vanilla bean paste or vanilla extract. This gives the frosting a slightly warm flavor.
• Salt. I love adding a pinch or two of salt to my frostings to help cut the sweetness.
• Heavy Whipping Cream. Adding some cream helps keep the frosting nice and creamy.

This recipe makes enough frosting to frost (1) Two-Layer 8-inch or 9-inch Layer Cake or (1) 9" X 13 "sheet cake OR about 12-16 Cupcakes.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed.  The mixture should be light and fluffy.

While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.

Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar.  Make sure to scrape the bottom of the bowl with a rubber spatula to ensure everything is evenly combined.

Add the vanilla bean paste, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.

Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.

Depending on what you are using this frosting recipe for you can adjust the ingredients for a thicker frosting or a thinner frosting. If you want a more pipeable frosting then you can add more powdered sugar and add ½ cup at a time until you reached your desired consistency. If you are concerned about the frosting being too sweet you can add some cornstarch to thicken it. If you make it too thick you can thin it out by adding a splash more of heavy cream.

You can freeze this frosting by placing it in an airtight container. When ready to thaw the frosting place it in the refrigerator overnight then before using re-whip it.

Cream cheese frosting should be stored in the refrigerator as it will melt if left in a warm environment for too long.

Cake recipes to use this frosting with

• Easy Chocolate Cake Recipe
• Chocolate Chip Cake Recipe
• Doctored Yellow Cake Mix or Doctored Chocolate Cake Mix

More frosting recipes

You gotta try these delicious frosting recipes:

• Chocolate Mascarpone Frosting
• Coffee Buttercream Recipe
• American Buttercream Recipe
• Italian Meringue Buttercream
• Baileys Swiss Meringue Buttercream
• Chocolate Cream Cheese Frosting

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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