This Favorite Cream Cheese Frosting is the ultimate creamy indulgence, perfect for elevating cakes, cupcakes, or even cookies. With its velvety smooth texture and rich, tangy-sweet flavor, it’s a dream to spread or pipe. Best of all, it comes together in just 5 minutes, making it a lifesaver for last-minute baking projects. The blend of cream cheese, butter, and powdered sugar creates a luscious balance that’s both decadent and irresistible.
Every bite offers a delightful contrast of silky richness and a hint of tang, complementing any dessert it touches. Whether you’re frosting a classic carrot cake or adding a dollop to brownies, this recipe is a crowd-pleaser. Its simplicity and versatility make it a must-have in your baking repertoire, promising perfection every time.
Ingredients for Favorite Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature (use full-fat for best texture)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed (adjust for desired thickness)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt (enhances flavor)
Step-by-Step Instructions
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 1-2 minutes.
- Add 3 cups of confectioners’ sugar, the vanilla extract, and salt. Beat on low speed for 30 seconds to combine, then switch to high speed and beat for 2 minutes until light and fluffy.
- If you prefer a thicker frosting, add the extra 1/4 cup of confectioners’ sugar and beat until fully incorporated.
- Use immediately or store. To store, cover tightly and refrigerate for up to 5 days or freeze for up to 3 months. If frozen, thaw in the refrigerator and beat briefly to restore creaminess before using.
Perfect Pairings: What to Frost with This Cream Cheese Frosting
This creamy frosting is a match made in heaven for carrot cake, red velvet cupcakes, or spice cake. It also works beautifully as a dip for fresh fruit like strawberries or graham crackers. For a fun twist, try spreading it on cinnamon rolls or using it to fill whoopie pies!
Storage Secrets: Keeping Your Frosting Fresh
Store leftover frosting in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When ready to use, let it thaw in the fridge overnight, then give it a quick whip with your mixer to restore its creamy texture. Pro tip: Label your container with the date to keep track of freshness!
Customize It: Flavor Variations to Try
Switch up the flavor by adding 1-2 tablespoons of lemon zest for a citrusy kick or 1/4 cup of cocoa powder for a chocolatey twist. For a festive touch, mix in 1/2 teaspoon of cinnamon or a splash of almond extract. The possibilities are endless!
Time-Saving Tips for Busy Bakers
To speed up the softening process for cream cheese and butter, cut them into small cubes and let them sit at room temperature for 15-20 minutes. If you’re in a rush, use the microwave on low power in 5-second intervals, but be careful not to melt them. Pre-measure your ingredients before starting to make the process even smoother!
Equipment Essentials: Tools for Success
A stand mixer or handheld electric mixer is your best friend for this recipe. Use the paddle attachment for a smooth, lump-free texture. If you’re mixing by hand, ensure your cream cheese and butter are very soft to make the process easier. A silicone spatula is also handy for scraping down the bowl and ensuring everything is well combined.
Favorite Cream Cheese Frosting Recipe
Ingredients
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.