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
this is the frosting i have always used, and it is AMAZING! it is really like a cheesecake sitting on top of a cupcake! love it!
i wonder if it will work well with pumpkin. i’ve been wanting to make some pumpkin cookies for a very long time now
Yep, it’s definitely yummy with pumpkin!
So I am into cake decorating and have been looking for a cream cheese frosting that is good for piping. Would this fit the bill? Also how long do you beat your cream cheese/butter/vanilla mixture. I always buy pumpkin muffins with thick cream cheese frosting, and end up envying the frosting, hoping that someday I will be able to make it that thick and non-runny. But to this day I have failed to recreate it, any tips?
Love your site btw! I have gotten so many dinner ideas from you gals!
It’s great for piping, but only if you use full-fat cream cheese and you only beat it until the ingredients are mixed well–I think overmixing definitely contributes to the super-soft cream cheese frosting. Also, keep the ingredients cool and the room cool. If things are feeling a little soft, load it into the piping bag and then pop it in the fridge until it’s firm enough to pipe and then get them back into the fridge (ever notice how stuff with awesome cream cheese frosting is always cold? 🙂 )
Anyway, I hope that helps! Let us know how it turns out if you try it!
I am also looking for an awesome cream cheese frosting for a cake to decorate with! Had no luck thus far. Too sweet and not enough “cream cheese” flavor. I’m going to trythis one (keep it cool and pipe it). Do you know if it will color ok using the wilton color gels?
Thanks Kate:)
Amber & Brittany….I haven’t tried this one yet, but I made a wedding cake a few weeks ago using a cream cheese frosting that was basically made up of cream cheese and melted white chocolate (a little butter and vanilla as well). You don’t really taste the white chocolate, it just adds sweetness and thickness (especially once refrigerated). Hands down the best frosting I have ever made (I’m surprised I had enough to cover the cakes due to all the “taste testing” I had to do). If you google it, I’m sure you’ll find it online. I didn’t try coloring it though…kept it white for the whole wedding theme thing.
Yum! I am totally addicted to Cream Cheese Frosting too! Thank you for the recipe!
This is the same recipe my mom has been using for decades. It really is so good and it is must on cinnamon rolls!
I have been doing cream cheese frosting this same way for years – always more cream cheese than butter and just a bit of icing sugar. I just made cinnamon buns last night for my daughter’s class and made cream cheese frosting for them. I do have to say that a good rich chocolate cupcake with cream cheese frosting is one of the best things going (although I also do not like it with chocolate chips either)
I thought I was the only person who didn’t do chocolate chips and cream cheese…
Thank you so much for this recipe! I’ve been looking for the perfect cream cheese frosting for pumpkin muffins!
Figure this one out…I don’t like cheesecake because I can taste the cream cheese. However, I love cream cheese frosting. Is there a club for weirdos I can join?
There is definitely a club for weirdos, but you can’t join.
Just kidding.
There’s always room for weirdos like you, Patti. 🙂
I love cream cheese frosting ( especially on anything **chocolate** )
Im going to try your recipe, thanks!