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
How many cups of frosting does this make?
Finally the recipe I’ve been searching for since my childhood. Thank you 🙂
I love this! How can I make this in a chocolate???
OMG this is AMAZING stuff! Used it as a topping for pancakes (was supposed to be crepes :/) with cherries, whipped cream and Nutella drizzle. Also frosted brownies and some gluten free cupcakes with it. The best part tho… licking the bowl!
Hi, I’ve tried making this twice, and both times it went runny… I don’t know what I did wrong? I’m in asia, could it be due to the humidity? Taste fantastic tho! Pls advice… I need frosting for my red velvet cake :((
It might be the humidity, or the specific brands you’re using. If it’s too runny, try adding more powdered sugar!
Linda: I just found out why mine turns runny occasionally. Apparently if you mix TOO much, the cream cheese will collapse. To ‘re-curdle’ the cream cheese all you have to do is add a bit of lemon juice.
I can’t wait to try this recipe. I am addicted to cream cheese frosting as well and have yet to find a recipe that is “cream-cheesy” enough!
My favorite combo is cream cheese frosting with lemon cupcakes…and I have been looking for a good cream cheese frosting….thanks for sharing and feeding MY addicition 🙂
Hi i like the cream cheese frosting recipe its really delish on my red velvet cupcakes I wanna ask if you have any royal icing recipes ?
No, all of our icing recipes can be found in our recipe index. If you’re looking for royal icing for sugar cookies, I suggest you check out our “Glace Icing”.
Hi I am new here!! I love cupcakes and frostings! am looking for a nice red velvet cupcake recipe, anyone care to share? the cream cheese frosting is perfect!! its true not to put too much sugar and butter so that it will not be runny!!
Hi Kate! I absolutely can not stand buttercream icing so my options are cream cheese (love, love, love) or whipped which I can deal with as well. My friend asked me to make her birthday cake and wants cream cheese icing. I was wondering how much cake would this recipe frost? I am going to do a rose design like Amanda from I Am Baker http://iambaker.net/rose-cake-tutorial. Will this yield enough to do a two layer 9in cake with a crumb coat? Thanks for the recipe btw!
I’m not 100% sure. Maybe I would be more sure if I were a better cake decorator, haha! I would definitely double it and then if you have leftovers…well…send them to my house! 🙂
Finally, someone with the same addiction as me! Kate, you are now my enabler