Hi, my name is Kate (“Hi, Kate!”) and I’m addicted to cream cheese frosting. Addicted. Like…we should not be left alone together because I will inevitably do something that will make me feel shameful and sad that the workout I did that morning will count for nothing and then some.
I have the power to make this amazing frosting. I’m going to give you those powers. But you have to remember that with great power comes great responsibility, and you can say that yourself again and again as you lick the beaters. And the spatula. And I squeeze some from the icing bag onto your finger. Because that’s what happens with this frosting.
For the longest, longest time, I could not find a recipe for cream cheese frosting that I liked. I knew what I wanted–the stuff swirled on top of the boutique cupcakes, not too sweet, something kind of like creamy, spreadable cheesecake.
I wanted a really distinct cream cheese flavor, but every recipe I found called for so much butter and sugar that the cream cheese flavor was completely overwhelmed.
And then I found this recipe. And my life was changed. For better or worse I can’t say, but, at least in my book, this is the perfect cream cheese frosting.
If you’re not super crazy about cream cheese or if you like sweeter frostings, this might not be your thing, but if you love that thick, creamy, cream-cheesy frosting on carrot cakes and snack cakes (like pumpkin or apple or banana) and cinnamon rolls and your finger, this one’s for you.
The ingredients aren’t any different than other cream cheese frosting recipes–cream cheese, butter, powdered sugar, and vanilla (or almond) extract. The difference is the proportions–this calls for way more cream cheese and cuts down on the butter and powdered sugar.
You might ask, Kate, can I use light cream cheese? Absolutely. Your frosting will be a tad bit softer, but it still won’t help when you eat it all.
Place all the ingredients in a medium mixing bowl.
Beat together the ingredients until light and fluffy.
Keep the ingredients a little on the cool side–like not quite softened to room temperature. That will prevent the frosting from getting too soft.
Add the powdered sugar…
And then you’re done.
Which is part of the danger–I’m only 5 minutes away from reckless abandon. Slather it onto cupcakes, these sugar cookies, this carrot cake, sandwich it between graham crackers, or your favorite cinnamon rolls, or skip the streusel and swirl it onto these muffins…
Whatever you use it on, enjoy!
Perfect Cream Cheese Frosting
Ingredients
- 2 8- ounce packages cream cheese light works fine, although it will yield a slightly softer frosting at almost room temperature
- 1/2 cup salted butter at almost room temperature
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla or almond extract or both
Instructions
- Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate any leftovers (or anything you’ve frosted that doesn’t get eaten immediately).
Questions & Reviews
Hi Kate!
Just wanted to know if the recipe will make enough to frost 12 cupcakes. Or will I need to halve the recipe?
Thanks!
Is the recipe for 2 cakes?? Just frosted a spice cake made in a 13 x 9 pan and have a bunch of frosting left over. BTW , this recipe is so good I couldn’t resist tasting a bit as I frosted the cake.
Never mind I know what I did wrong now. I’m such a GOOF! I googled about sifting powdered sugar. What I did was measure out the powdered sugar then sifted it. What I shoulda done was sift it until I had 2 cups. D’OH!!!!
So about how long do you actually whip the cream cheese? Every recipe I’ve ever read says “until soft” but, seeing as how baking does not come easy to me, I always manage to screw that up. I believe I’m over-whipping and can’t seem to get it right. Please help!
How many cupcakes does this frost? A dozen or two dozen?
Hi!
I stumbled by luck upon your website while trying to stop my craving for baked goods (!). I LOOOVVE to bake but have no one at home who likes to eat:(
I have an other recipe for the creme cheese frosting that might please the “i want a more cheesy taste” gals out there.
You need 1 cup creme cheese, 1 cup confectioners sugar and 2 tsp of orange juice ( or more if needed)
Everyone loves it 🙂
P.S.
This frosting would make an INCREDIBLE Fruit Dip! Have you ever considered that? I don’t even have to try it! Next time I have company, if I make a fruit tray, there’s going to be a bowl of this fluffy stuff! Oh yea!
Kate, you’re cRaZY! Excellent writing, I love your descript enthusiasm toward cream cheese. This is why I tried your recipe, and have to report that you really were serious! This frosting is amazing! Thanks for taking the time to share the recipe and with such an entertaining look into your “addiction,” I hope you find help. I’ll probably need an intervention myself from this!
Best wishes for a speedy rehab,
Dee
Thank you for the recipe! I tried it on top of my strawberry cupcakes and it was amazing!
Hey you guys, I need help. My mama made this homemade strawberry icing and it came out all liquidy and stuff, so now we need help trying to fix it and make it thicker for the baby shower today. Can anyone help me please?
Just add more powdered sugar 🙂
OMG!! I almost could not stop eating this. Even after I spread it on the brownies. It was not even so I had to even it out, right? Almost started to scrape it off the brownies entirely. Soooooooooooooooooo Yummmyyyy!!