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
Sounds good! I know this is off the subject, but did your hubby go to Norway on his mission? My brother went there- he was there 1998-2000. Wonder if they knew each other? PS- Love your cookbook!
Lauren, he was there just before your brother–1994-1996. So many Norwegian missionaries coming out of the woodwork! 🙂
YUM! Cream cheese frosting is really the *only* frosting I like. I made pumpkin cake over the weekend and had to make extra cream cheese frosting because I ate too much of the first batch and didn’t have enough to finish the cake. Opps!
Cream cheese frosting is the only frosting I like. Luckily for me though it is my entire families favorite. If I make any other kind of frosting everyone is like “where’s the regular frosting?”. There is not a single cupcake or cake that I have found that it is not delicious on. My favorite is the Hershey’s chocolate cake recipe made into cupcakes with cream cheese frosting. MMMM!!! Now I just might have to bake some. My recipe uses two sticks of butter instead of one but that is how the family likes it. Thank you for sharing your addiction with us all LOL!
I was drawn to OBB by this post title. Pumpkin season + cream cheese frosting = danger for a woman who is blogging about losing weight! I still love you, OBB.
Oh good! I thought I was the only person addicted to cream cheese frosting. There’s just something about it…
Mmmmm! Cream Cheese Frosting. There is no better frosting, unless you add chocolate.
You know, I love cream cheese frosting. Period. Perfect or not. I sometimes just have to cope with the fact that it’s too sweet, and I put on my Big Girl Pants and eat it anyway, so the starving children somewhere else won’t make me feel guilty.
That aside, if you’re having a spidey tingle about not using your cream-cheese powers for good, you COULD just make half a batch. Heresy, I know, but if you’re not really going to frost things with it, half a batch is a little less to work off later. Or, you could do what I like to do, which is make zucchini bread with whole wheat flour and very little oil, and that evens out the frosting to the point you can even look virtuous…
Are those cupcake papers or just parchment paper? I really like the look of them. If you just used parchment paper, how did you get them to flare out at the top like that? Or if they’re store-bought, where did you get them?
Danielle, I found them in the cake decorating section of Walmart (like where all the Wilton stuff is, not where the cake mixes and frostings are). Aren’t they awesome?!
Hei.
Yay for a new frosting, a reason to make cupcakes 🙂
As a Norwegian I am very curious about what the “potted meat product” is. Can he remember the Norwegian name?
I like your blog, one of the few written in English I follow.
Kine, it actually reminds him of pâté, so not ACTUALLY potted meat food product. 🙂
Yum! I’ve been using this recipe for years and love it. I always add more powdered sugar though!