Okay ya’ll! I’m serious when I say this is the BEST Cream Cheese Frosting recipe out there! I’ve tried so many kinds, and they work out okay, but I’ve always struggled with with soft, stringy frosting. This cream cheese frosting is stiff, sturdy, pipe-able, spreadable, you name it! It’s not overly sweet like the other recipes either.
See the ripples in that frosting? Yep, that’s proof right there that it’s stiff enough to decorate with. The big difference between this recipe and all those other ones floating around the web, is that this recipe uses more butter and less powdered sugar.
This variation of more butter and less powdered sugar gives the cream cheese frosting a buttery, creamy texture, yet still has that tangy cream cheese flavor to it. Less powdered sugar helps it not be stringy, and the butter helps lighten and fluff up the frosting.
This is seriously my go-to cream cheese frosting recipe now. I will not use any other cream cheese frosting recipe in the future, so I am sharing this recipe, separately, in it’s own post, so you can refer to this post as often as I make this frosting in my culinary creations! Have you tried it this way yet? Make this ASAP!
- 8oz cream cheese, cold (I typically use Neufchatel cream cheese)
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Place the cream cheese in a mixing bowl.
- Using a hand mixer, beat until smooth.
- Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
- Add powdered sugar and vanilla all at once. Blend until just combined. Use for any recipe that calls for cream cheese frosting.
*Be sure not to over mix the frosting once the powdered sugar is added or it can become loose and hard to pipe.
**Place frosting in the refrigerator for an hour or two if it seems soft before trying to pipe onto cakes/cupcakes.
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