Best Cream Cheese Frosting Recipe

A thick and creamy pipeable Cream Cheese Frosting that takes less than ten minutes to prepare and tastes absolutely delicious on your cakes, cupcakes, and cookies.

Course Dessert

Cuisine American

Keyword best cream cheese frosting, cake frosting, how to make cream cheese frosting

Prep Time 10

Servings cups

Calories 1086kcal

Author Beth Pierce

Ingredients

½ cup unsalted butter softened
8 ounces cream cheese softened
1 ½ teaspoons vanilla extract
¼ teaspoon salt
3 ½ - 4 cups powdered sugar confectioner’s sugar

Instructions

Using a stand mixer (with paddle attachment) or hand mixer on high speed beat the cream cheese and butter until it is smooth and creamy with no lumps.
Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar beating until well combined. Use 3 1/2 cups powdered sugar for non-piped frosting and 4 cups powdered sugar for pipeable frosting.
Use on completely cooled cakes, cupcakes, and cookies.

Notes

Use full fat block cream cheese (not the spreadable or whipped cream cheese) and unsalted sweet cream butter.
Soften both your cream cheese and your butter before starting this recipe to ensure a smooth, creamy, and lump free finish.
This frosting is pipeable, easily dyeable, and by far one of my favorites with more flavor and less sugar per ounce than buttercream.
Refrigerate cream cheese frosting and any cakes, cupcakes or cookies that are frosted with it.
If you are not going to pipe this frosting than 3-3 1/2 cups powdered sugar is ample for a good spreadable consistency. However if you are piping the frosting than 4 full cups of powdered sugar is recommenced.

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