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How to make the silkiest, creamiest cream cheese frosting with the perfect amount of sweetness and tang. Sharing the secrets and tips and tricks for making the best cream cheese frosting recipe, which is perfect for adding to so many desserts.
Cream Cheese Frosting is my favorite frosting of all time. It is my go-to frosting whenever I am making cakes or cookies. I just love it so much because the cream cheese adds just the right amount of tanginess and creaminess to compliment the powdered sugar. It isn’t as cloyingly sweet as a buttercream frosting so that’s why it is number one in my book.
Over the years, I have played around with different ratios to figure out the best ratio of butter, cream cheese, and powdered sugar. I wanted it to have enough of the cream cheese flavor coming through while being sweet enough.
Why you will Love Cream Cheese Frosting:
Cream cheese frosting strikes the perfect balance between sweet and tangy, making it a perfect choice for a variety of desserts. Its velvety texture spreads and pipes beautifully and is perfect to use as frosting on cakes or cookies.
Why This Recipe is the Best:
- Perfect Texture: Whipping the cream cheese and butter creates a smooth, fluffy frosting that spreads and pipes easily.
- Balanced Sweetness: The tanginess of cream cheese cuts through the sweetness of powdered sugar, resulting in a perfectly balanced flavor.
- Versatility: This frosting pairs well with a wide range of desserts — from cakes to cookies to fillings. You can use it on so many desserts!
Homemade Cream Cheese Frosting Ingredients:
What do you need to make frosting with cream cheese? You only need 4 ingredients!
- Butter: Use either salted or unsalted butter in this recipe. If you use unsalted butter, you need to add a pinch of salt to add flavor.
- Cream Cheese: Always use full-fat, block cream cheese (not the softened cream cheese in a tub).
- Powdered Sugar: This helps to sweeten and add stiffness to the frosting. Add more if you would like a sweeter, stiffer frosting.
- Vanilla Extract or Vanilla Bean Paste: This adds warmth and flavor to the frosting. See below for tips on what type of vanilla to use.
Optional: A dash of heavy cream or milk if you desire a thinner frosting.
What vanilla should I use when making cream cheese frosting?
Vanilla plays a crucial role in cream cheese frosting because of the simple ingredient list. A high-quality vanilla enhances the overall flavor.
When making any frostings, custards, puddings, I reach for vanilla bean paste because of the deeper, more intense vanilla flavor and I love the tiny black specks from the vanilla beans.
Vanilla extract imparts a balanced vanilla flavor. It’s a great all-purpose choice for cream cheese frosting. I like to use a high-quality vanilla extract (not imitation) or a Mexican vanilla extract.
Why should you use full-fat cream cheese when making cream cheese frosting?
Full-fat cream cheese provides the richest flavor and the thickest consistency. Reduced-fat or whipped cream cheese contains more water, which can lead to a runny or less stable frosting. For the best results, always stick with the classic full-fat block cream cheese. I like to use Philadelphia cream cheese.
How to make the Best Cream Cheese Frosting:
- Soften the Cream Cheese and Butter: Let the cream cheese and butter come to room temperature for easy blending.
- Whip the Butter and Cream Cheese: Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and fluffy (about 2-3 minutes). This step ensures a light and creamy frosting.
- Add Powdered Sugar: Add the powdered sugar one cup at a time, beating on low speed until fully incorporated. Once all the sugar is added, increase the speed to medium-high and whip for 2-3 minutes for a light, fluffy texture. Stir in vanilla extract or vanilla bean paste.
- Taste and Adjust: If the frosting is too thick, add a teaspoon of milk or cream. If it’s too thin, add a bit more powdered sugar.
Tips for the Best Cream Cheese Frosting:
Use Full-Fat Cream Cheese: Full-fat cream cheese provides the best flavor and consistency. Low-fat or whipped cream cheese can result in a runny frosting.
Soften Ingredients: Softened cream cheese and butter blend more easily, preventing lumps in your frosting.
Sift the Powdered Sugar: Sifting removes lumps, ensuring a smooth and creamy texture.
Frequently Asked Questions (FAQ’s):
1. Why do you need to whip cream cheese frosting?
Whipping the frosting incorporates air, making it lighter and fluffier. It also ensures the cream cheese and butter are fully blended for a smooth texture.
2. Does cream cheese frosting need to be refrigerated?
Yes. Cream cheese frosting should be refrigerated because it contains dairy. Store it in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before using.
3. Can you freeze cream cheese frosting?
Yes, you can freeze cream cheese frosting for up to 3 months. Thaw it in the refrigerator overnight and re-whip it before using. You may need to add some milk or heavy cream if it is too stiff.
4. What if my frosting is too runny?
Cream cheese frosting can sometimes be too soft or runny, especially if the cream cheese or butter was too warm during preparation. Ensure you are using full-fat cream cheese, as low-fat varieties can cause runniness. If the cream cheese frosting is still too thin, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
How to thicken cream cheese frosting:
Want to make your frosting stiffer? Here are some suggestions…
- Add more powdered sugar. Powdered sugar absorbs excess moisture, making the frosting thicker. Add powdered sugar, 1–2 tablespoons at a time, until the desired consistency is reached. Be careful not to add too much, as it can make the frosting overly sweet.
- Chill the Frosting. Cream cheese and butter firm up when chilled, naturally thickening the frosting. Cover the frosting and refrigerate it for 20–30 minutes. This is often enough to make it thick and spreadable.
- Add cornstarch or meringue powder. Cornstarch and meringue powder stabilize the frosting without significantly altering the flavor. Add 1–2 teaspoons of cornstarch or meringue powder, mixing well. Repeat if necessary, but don’t overdo it to avoid a chalky texture.
- Use full-fat cream cheese blocks, not spreads. Cream cheese spreads and low-fat versions contain more water, leading to runnier frosting. Always use full-fat cream cheese in block form for the best results.
Can You Pipe Cream Cheese Frosting?
Yes, you can pipe cream cheese frosting, but it needs to be thick and stable. Follow these tips for success:
Thicken as Needed: Use one of the methods above to achieve a pipeable consistency.
Chill Before Piping: Refrigerate the frosting for 15–20 minutes before transferring it to a piping bag. This firms it up without making it too stiff.
Choose the Right Tip: Use larger piping tips, as cream cheese frosting is softer than buttercream and may not hold intricate details as well.
Work Quickly: Cream cheese frosting softens at room temperature, so pipe it quickly and return it to the fridge if it starts to lose shape.
Desserts with Cream Cheese Frosting:
I have over 50 recipes on my website made with cream cheese frosting. I love using it as a frosting for cookies, sandwich cookies, layered cakes, sheet cakes, and more!
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Best Cream Cheese Frosting Recipe
Ingredients
- 1/2 cup Salted Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 3 1/2 cups Powdered Sugar *
- 1 to 2 teaspoons Vanilla Extract or Vanilla Bean Paste
Instructions
- Soften the Cream Cheese and Butter: Let the cream cheese and butter come to room temperature for easy blending.
- Whip the Butter and Cream Cheese: Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and fluffy (about 3 minutes). This step ensures a light and creamy frosting.
- Add Powdered Sugar: Add the powdered sugar one cup at a time, beating on low speed until fully incorporated. Once all the sugar is added, increase the speed to medium-high and whip for 2-3 minutes for a light, fluffy texture. Stir in vanilla extract or vanilla bean paste.
- Taste and Adjust: If the frosting is too thick, add a teaspoon of milk or cream. If it’s too thin, add a bit more powdered sugar.
- Storage covered in the refrigerator.
Notes
Yes. Cream cheese frosting should be refrigerated because it contains dairy. Store it in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before using. See the blog post for answers to frequently asked questions such as, “can I pipe with cream cheese frosting?” or “how to thicken cream cheese frosting?”
Nutrition information is automatically calculated, so should only be used as an approximation.
