This is the best cream cheese frosting recipe. It's not too sweet, smooth, tart and rich making it the perfect frosting for cakes and cupcakes.
Sometimes the frosting is what makes or takes the cake. Red velvet cupcakes and carrot cake cupcakes should or must have cream cheese buttercream in my opinion although I'm sure many enjoy it with a vanilla buttercream it's really just not my cup of tea. The delicious cream cheese tang pairs so well with fresh fruit giving it a perfect balance.
I've been making cream cheese buttercream for so many years now and I can tell you this is the best cream cheese frosting recipe! There are so many different ways to make the perfect cream cheese frosting, but this way works every time and is my favorite recipe!
Why you'll love this cream cheese frosting:
- It's easy to make and remember! You'll be making this recipe without thinking about it, it's soon to be your favorite frosting.
- Not too sweet! The most important thing for me is that I can enjoy the frosting without it being overly sweet.
- This frosting can be used for cakes, cupcakes, iced cookies, cinnamon rolls
Ingredients:
- Cream Cheese- For only the best Cream cheese frosting use Philadelphia Cream Cheese (It makes a huge difference). Other brands tend to have more water content making the frosting less stable. Use full-fat cream cheese and make sure it's room temperature to make sure the buttercream is smooth.
- Butter- Use unsalted butter at room temperature. Using unsalted allows you to control the amount of salt that is added.
- Powdered Sugar- it's also known as confectioners' sugar, not all powdered sugars are made the same.
- Pure Vanilla Extract- If you want speckles vanilla bean paste can also be added but use a good quality vanilla extract.
How to make the best Cream Cheese Frosting:
In the bowl of a stand mixer with a paddle attachment or a large bowl with an electric mixer add in the room temperature softened cream cheese.
Mix on medium high for until smooth.
Scrape the sides and bottom of the bowl and then add the butter
Continue to whip until light and fluffy
Slowly add in the powdered sugar 1 cup at a time scraping the sides of the bowl before adding more in.
Once all the powdered sugar is incorporated and smooth add in the vanilla extract and mix on low speed until everything is combined.
Frost or place in piping bag and pipe on cupcakes.
Storage:
Frosting can be made one week in advanced and placed in an airtight container in the refrigerator. Whip on low speed just until soft enough to frost or pipe. Overmixing can cause frosting to break.
Any leftover frosting can also be refrigerated and frozen for up to 3 months.
If frosting is too soft let it sit in the fridge for 30 minutes to cool before piping or frosting.
Cream Cheese Frosting Variations:
- Lemon: Add the lemon zest of one large lemon and 1 tablespoon of fresh lemon juice and add it when the vanilla extract is incorporated.
- Chocolate: Add ½ cup of Dutch Cocoa Powder when adding the powdered sugar
- Brown Butter: Brown your butter and allow it to cool to room temperature. Mix as recipe calls for. My pumpkin cake uses a brown butter cream cheese frosting and it's divine!
- Frost or place in piping bag and frost on cupcakes.
Best Tips to making cream cheese frosting:
Don't let the cream cheese and butter get too soft. We want it at room temperature, which means let it sit out on the counter for 1 to 2 hours before making your frosting.
Scrape the sides and bottom of the bowl for a smooth cream cheese buttercream
Use full fat cream cheese and not low-fat cream cheese.
Sift powdered sugar to ensure the frosting doesn't get clumps.
Frequently Asked Questions:
There aren't any secret ingredients but it's something that you may or may not have depending on whether you're an avid baker or not. Adding in a couple tablespoons of meringue powder helps thicken the frosting just like royal icing.
If you don't have meringue powder you can simply add more powdered sugar for a thicker and sweeter frosting.
Place cake layer on a serving plate and add the frosting. Spread the frosting evenly and then add another layer and repeat until layers are finished.
If cake layers are melting in between let the cake sit in the fridge for 30 mins and continue if the layers keep sliding.
Spread a layer of the cream cheese buttercream on the sides of the cake and then let it set in the fridge for 30 minutes or until firm. Frost the entire cake with the remaining frosting and decorate as desired.
Always use the paddle attachment when making frostings unless your making a Swiss meringue buttercream. Meringue based buttercreams require the whisk attachment and paddle.
It's tricky, much trickier than making it in my opinion. With a stand mixer add your cream cheese buttercream and mix the frosting on low to medium speed until it becomes smooth. DO NOT MIX ON HIGH SPEED. It will look like a very fluffy frosting but it will break and fall apart once you start frosting your cake. cheese buttercream from the refrigerator?
The Best Cream Cheese Frosting
Ingredients
- 16 ounces Cream Cheese softened
- 8 ounces Unsalted Butter room temperature
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer with a paddle attachment or a large bowl with an electric mixer add in the room temperature softened cream cheese. Mix on medium high for until smooth.
- Scrape the sides and bottom of the bowl and then add the butter and continue to whip until light and fluffy.
- Slowly add in the powdered sugar 1 cup at a time scraping the sides of the bowl before adding more in.
- Once all the powdered sugar is incorporated and smooth add in the vanilla extract and mix on low speed until everything is combined.
- Frost or place in piping bag and frost on cupcakes.
