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
Never made icing before but HATE store bought, so decided to give it a go for my girl’s 1st birthday party. Ummm, this is RIDICULOUSLY good and was a BIG hit. I will never use any other icing. EVER. Thank you!
Just made this delicious cream cheese for carrot cake cupcakes. So tasty!! Love it! Thanks!!!
I love this recipe, i have found many great frosting recipes, but i looove this one. Something about this makes it truly special! Perfec for piping and everything 🙂
Hi! I am looking for an icing recipe to frost a birthday cake and tint blue (for a 4 year old’s Batman cake). I’m new to making fancy cakes and was wondering if this recipe might work for what I need it for? I love everything I have tried from your site, so thought it was worth asking. Thank you! :o)
It’s always nice to find fellow Mormons online and so glad you posted this recipe. I have a beautiful red velvet cupcake recipe and showed a friend how to make them in the weekend. I thought I had the icing down pat but what a disaster it was……only 1 package of cream cheese it was soft and runny and we couldn’t pipe it with the lovely swirls, so disappointed. So I have been researching and I found a recipe by the barefoot contessa Ian garten and its the same as yours…..I’m ecstatic because I know now where I went wrong. Thanks again and those bakeoffs with the priesthood are fun!!
I LOVE THIS FROSTING!!! I have been looking for the cream cheese frosting of my dreams and this is it. The cream cheese to butter ratio is exactly what my taste buds were looking for. I halved the recipe and put it on zucchini bars. Thank you!
Tried it out today. Amazzzzing 😛 Perfect frosting for cinnabon cupcakes… Stays smooth, pipes easily and holds its shape… Yummy 🙂
This is my go-to recipe for cream cheese frosting now! It was lovely on red velvet cake and carrot cake… also the spatula… and bowl… and fingers… but I digress. Thank you for sharing!
Just made this recipe this morning and it’s delicious! Love the fact that you can definitely taste the cream cheese and that’s it’s not too sweet. Also, because the ratio of cream cheese to confectioners’ sugar is higher, it pipes beautifully.
I made this frosting today for a red velvet cake. I did add 1 tsp of fresh lemon juice and 1 tsp of egg white powder. This recipe produced a very tasty frosting and the texture was perfect- light, fluffy, but substantial. Not at all thin or runny; smooth- not one lump. will def. make again. Thank you.