Creamy, fluffy and rich, this melt-in-your-mouth cream cheese frosting is perfect for topping cakes and cupcakes with. It’s not overly sweet and has a satiny-smooth texture you’re going to love. Learn how to make cream cheese frosting absolutely perfect!
My favorite frosting and the one I use the most is cream cheese buttercream frosting. Just like my white chocolate swiss meringue buttercream, this frosting is fluffy and rich, without being too heavy.
Homemade frosting is the best and it’s easy to make. I’ve tested this frosting with different amounts of butter, cream cheese, and sugar, and this recipe is perfect for piping and holds its shape well, so you can use it for cupcakes and layer cakes, like red velvet cupcakes and carrot layer cake.
How to make cream cheese frosting
If you ever wondered how to make cream cheese frosting, it’s incredibly easier! Here’s how to do it:
- In the bowl of an electric mixer fitted with the paddle attachment (or with a handheld mixer), beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.
- Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy (Note: If you want a thicker frosting, feel free to add more powdered sugar).
Tips for making easy cream cheese frosting
Use full-fat, block cream cheese. Cream cheese that comes in the plastic containers doesn’t work well for frosting – it doesn’t hold it’s shape and your frosting will be runny. Also, full fat cream cheese helps stabilize the cream cheese so it holds it’s shape (and of course, tastes better).
Sift the powdered sugar. For a smooth, velvety frosting, make sure you sift the sugar so it’s not lumpy and easily absorbs into the frosting.
For extra fluffy frosting, replace the paddle attachment with the whisk and beat the frosting for 1 minute. This will give it a whipped, fluffy consistency.
What cakes and cupcakes can I top with cream cheese frosting?
You can substitute cream cheese frosting for chocolate buttercream or vanilla buttercream whenever you feel like switching things up. But here are some of my favorite recipes to top with cream cheese frosting:
Cream Cheese Frosting Recipe
Fluffy and velvety smooth, this cream cheese frosting is absolutely perfect for cakes and cupcakes. This recipe makes enough to frost 12 cupcakes generously or 20 cupcakes if you cover them with a thinner layer. It's enough to frost a sheet cake or large round cake. For a layer cake, multiply the recipe by 1.5. Note the metric measurements do not increase, so calculate metric manually.
- 8 oz. (225g) block cream cheese (not spread), softened to room temperature
- ½ cup (1 stick/115 g) unsalted butter, softened to room temperature
- 3 cups (350g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add more powdered sugar.
Frosting can be kept in an airtight container in the fridge for up to 3 days. Before using, bring to room temperature and whisk by hand for a few seconds until satiny and smooth.