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 am so excited that you posted this recipe…because this is exactly how I make my cream cheese frosting. I am feeling like doing a happy dance…kind of like I have earned my baking credentials or something today. 🙂
You’ve TOTALLY been validated. 🙂
What if I needed to frost cupcakes a few hours before serving? Would the cupcakes/frosting be okay at room temp?
Yeah, it should be fine, just be sure to keep the room on the cool side. It wouldn’t hurt to use full-fat cream cheese, either.
thank you! 🙂
The recipe sounds great. If I added food coloring to make them pink would that work?
Definitely a keeper.
I too share a love for cream cheese frosting. I sampled some yummy fall cream cheese frosting yesterday at Williams-Sonoma. They said it was a tablespoon of their Pecan Pumpkin Butter mixed with cream cheese. It would be delish on top of anything pumpkin!
Hey my hubby spent two years in Norway as well. Love cream cheese frosting, now I have to go and make something to put it on…
Try adding 1T fresh lemon juice to your cream cheese frosting… it cuts sweetness and adds just a bit of freshness to it =-)
My biggest problem with cream cheese recipes is that whenever I follow one, it ends up runny.
Delicious but runny. Makes me want to cry.
Marie, that’s been my problem with recipes that call for more sugar than this one. Using full-fat cream cheese helps, as does keeping the ingredients on the chilly side. 🙂
Also it helps using real butter, not margarine. Everyone learns from their mistakes – & that was my lesson!!!
If you use a tiny bit of yogurt or sour cream, its EVEN BETTER, smoother and MORE cheesecake-like. Just sayin’.
I can vouch that this frosting is amazing! I’ve been using that recipe from allrecipes.com for a while now and it is definitely the PERFECT cream cheese frosting 🙂
How could you mention cream cheese frosting and not ONCE also mention cinnamon rolls?! Yes, THAT is what I slather this gift from the gods upon. And have men worshiping at my feet. 😀
You’re so right. I have failed.
🙂