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
I always thought my mom’s cream cheese frosting was the best. The recipe approximately is 1 package cream cheese, 1T milk, 1t vanilla and powdered sugar to desired consistency. No butter, excellent cream cheese taste.
I’m sorry if someone already asked this or if I’m not seeing it somewhere… but how much does this recipe yield? I’m about to make this for a red velvet cake with a cheesecake layer in the middle (so I only need to frost outsides and top) They’re 9 inches and three layers stacked… just wondering if this would be enough!!
UPDATE! I made this and an additional half of the recipe (mostly because i only have 3 8oz. of the recipe) The ONLY problem I ran into was myself! I was a little nervous about over beating it because of the previous comments that I didn’t beat it enough and I didn’t give the butter enough time to get to room temp (also because I was a little nervous based on previous comments) The flavors though? AMAZING. Perfect ratio. Next time I will give the butter more time and beat it until creamy then add the cream cheese, vanilla and then sugar and give it enough time to be blended and creamy. I would rate this FIVE stars though because it tasted great (minus the butter which was my fault!) Ive been looking for a recipe for not so sweet frosting and this is now my go to for cream cheese… any recipes for a not so sweet butter cream!?!? Love you ladies!!!
This was good stuff! I chose this recipe over others on Pinterest and I was NOT dissapointed. Just wanted to let you know that I reviewed it over on my blog at http://nallotherstuff.blogspot.com/2014/09/pinterest-review-perfect-cream-cheese.html
Thanks!
Hi Kate! This recipe looks great.
I really want to use this for frosting and pipe decorating a red velvet cake for my Dad’s birthday!
I was wondering if this frosting will work for spreading onto a cake and making little rosettes and leaves with some added food color? I’m sending you the link to what I wish to make.
http://cdn3.craftsy.com/blog/wp-content/uploads/2014/05/RosetteCrown93.jpg
Just had to share how much I LOVE this recipe! I use it on your carrot cake supreme and its divine! And to all those asking about the quantity, i just did a 3 layer 9″ round, and it was enough to frost between layers and outer (that is if you can manage to not eat it all straight out of the bowl first!) Thanks ladies for so many delicious recipe’s, your my go to site for something tasty.
Dear Kate,
I don’t normally read all of what people
write, I go straight to the recipe and just scan for
any tips. Yet while I did this, you made me laugh!
I enjoyed reading what you wrote. Thanks for the laugh and great recipe.
Loved it! Thanks-Sarah
Kate, I was wondering if this recipe is good for a wedding cake, I have a couple thats want cream cheese frostings
Question! About how much does this yield? Enough to frost a cake and in between layers?
Hi, I was looking online for a cream cheese frosting and found yours. I just baked a wacky cake and a carrot cake and didn’t have any frosting. Made yours. OMG this was the best tasting cream cheese frosting ever, I won’t worry about having frosting again…who needs the stuff in a can when I can whip this up and it tastes much fresher and creamier. I used neufchatel cream cheese and it came out perfect. Thanks so much – this will be my go to Cream Cheese Frosting, which I can put on a lot of baked goods. I can’t wait to hear the comments tomorrow after folks eat the carrot cake.
Hi, just wanted to know if this recipe is sufficient to frost a double layer red velvet cake.