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
If I am using this recipe for cupcakes, should I half the recipe? I don’t want a ton of mixture leftover. And the cupcake mix I’m using is like a white cake mix. I know you said earlier that this recipe is not as sweet, so would it still be good with a white cake mix? It’s a betty crocker party rainbow mix.
Nah, I’d use the whole recipe–it would probably be just about right for moderately frosted cake mix cupcakes. And I think it would be perfect, but I think this would be perfect on just about anything. 🙂
Not sure if this will help, but a half recipe adequately frosts a 9×13 cake. So depending on how many cupcakes, I think a full recipe would yield way too much left over.
Can anyone tell me how much this makes? I want to frost a round layered cake with it.
It makes about 3 (a little more) cups of frosting. Hope that helps!
OMG!
I have been using this cream cheese frosting recipe since forever!
and I thought I’m the only one who is using it!!
awwwesome 😉
Cream cheese frosting is my favorite and i can’t wait to try this one! Personally, i sometimes add baking coco and put it in devils food cupcakes, but thats just me. YUm!
Thank you (everyone) for making me giggle on this cold January morning! I was browsing the web for a “perfect” cream cheese frosting and came upon this. Once I printed the recipe and read the first few comments…. well, I just had to read all 65 of them! I plan on making this frosting and putting it on a chocolate cake with a butter/raspberry jam filling (also new recipe for me)! It is my daughter’s partner’s birthday and she asked for a chocolate cake with cream cheese frosting… so here we go! I totally enjoyed everyone’s wit and I am certain that the cream cheese frosting will be a big hit!
Will this be thick enough to decorate with? I am a novice and not trying to do anything spectacular, but I do have the icing bags and want to make flowers and things like that. Think it will hold up?
I honestly don’t know–I don’t make roses, haha! I would definitely use full-fat cream cheese and keep it on the cold side and I bet you’ll be fine.
I agree – most of the cream cheese recipes I find ask for so much icing sugar – sometimes about 4 cups! I just tried this recipe the other day – I made red velvet cupcakes for my sister’s birthday and it was divine. Still a little sweet, but not overly so 🙂
Hmm, this sounds good. I plan on using this recipe for a full sheet layer cake for a special order. Is this a good method to use on such a large cake??
Tried this frosting yesterday. I love it. Not as sweet as I am used to so it really had a richer cheese flavor. Definitely making this again. Thanks.
Hmm I love cream cheese icing! I totally agree with you, all the recipes I find for it always call for so much icing sugar it’s ridiculous! Like one recipe I have asks for 4 cups! I’m definitely going to try this one out, there seems to be a nice balance between all the ingredients. 🙂