Cream Cheese Frosting
Rich and creamy frosting made with butter, full-fat cream cheese, and vanilla—perfect for cakes, cupcakes, and piping.
Servings 7 cups
Calories 320kcal
Ingredients
- 1½ cups unsalted butter, softened 340g
- 16 oz full-fat cream cheese, softened 454g
- 6 cups powdered sugar 625-750g, sifted
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Beat the butter in the bowl of stand mixer or using a hand mixer by itself until light and fluffy for about 2 to 3 min.
- Add the cream cheese and and beat until smooth.
- Gradually add powdered sugar, 1 cup at a time, until 5 cups have been added. Continue to add more only if needed for the consistency. If the frosting is too soft, you add more powdered sugar. If the frosting is too stiff, add milk or heavy cream only 1 tsp at a time, mixing until you achieve the proper consistency.
- Keep the frosting covered while not using, to prevent it from forming a crust.
Notes
Cream Cheese: Use full-fat cream cheese in block form (not spreadable tub style) for the most stable, pipeable frosting.
Don’t over beat the cream cheese, that can cause the frosting to become too soupy. First beat the butter, then add the cream cheese to beat them together.
Temperature matters: Both the butter and cream cheese should be soft but still cool, about 65–68°F (18–20°C). If too warm, the frosting can become soupy.
Powdered sugar: Sift your powdered sugar to avoid lumps and get a smooth finish.
Flavor tweaks: You can add lemon zest or a few drops of almond extract for a different flavor profile.
Consistency adjustments: If the frosting feels too soft after mixing, chill it in the fridge for 10–15 minutes before using.
Storage: The frosting can be made ahead and stored in an airtight container in the fridge for up to 5 days. Let it sit at room temperature and re-whip before using. It can also be frozen for up to 1 month.
Yield tip: This recipe makes enough to generously frost a three-layer 8-inch cake, or 24 cupcakes.
Nutrition
Calories: 320kcal